Monday, April 21, 2008

Braised Baby Artichokes

DH does not care for artichokes.  Not unless they are smothered in olive oil, garlic, and breadcrumbs - like his mother makes. Which of course I love as well. But I also love them as plain as can be.
I credit my Dad with developing my taste for artichokes. Growing up he made them for us frequently. My siblings and I would fight over who got the heart of my Dad's artichoke, after we had already eaten our own.
I love this recipe. I've been using it for years and can't remember where I found it. I think it's a modified version of something I found on a package of baby artichokes. It is so wonderful freshly prepared and hot. But it's equally delicious as a leftover on salads, in a frittata, on a pizza, or just eaten cold out of the fridge. I may be alone in loving beware. This is not marinated artichokes from a can, or artichokes dipped in melted butter. It is artichokes in their pure state.

First you need about a dozen fresh baby artichokes.

Cut off the stem and peel away the dark green outer leaves until only the light green center leaves are left.

Then slice off the top.

Squeeze the juice of a lemon into a bowl and fill with water.

Quarter the artichoke hearts and soak in the lemon water. This prevents them from getting too brown.

Next...peel about 4 shallots,

and thinly slice them.

Heat about 2 tablespoons of olive oil in a large skillet, over medium high heat. Drain the artichokes and add them to the pan, along with the shallots.

Saute until golden brown.

Add 1 cup of Chicken Broth,

and a 1/2 teaspoon of dried basil and marjoram.

Bring to a simmer. Turn heat to low and cover. Cook for about 20 minutes.

This is what you get.
Research shows that many bitter foods prevent disease, even, eat up!

Braised Baby Artichokes

Serves 4

8-12 baby artichokes
1 lemon
4 shallots, thinly sliced
2 tablespoons of olive oil
1 cup chicken broth
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil

Trim artichokes (cut off stem, start removing leaves until there is just the yellow choke) & quarter them. Put in a bowl of water with the juice of one lemon squeezed in. Set aside.
Heat the olive oil in a skillet over medium high heat. Saute onions, garlic & artichokes in oil until golden.
Add broth & spices, bring to simmer. Reduce heat to low & simmer 15-20 minutes, or until tender.
Click here for the printable recipe.


Anonymous said...

who knew that the artichoke thief of 20 years ago would turn into "the parsley thief." need to try this as i'm still surrounded by artichoke lovers.

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