Recipe Source: Brennan, Georgeanne. Cooking from the Farmers' Market. Time Life Books, New York, 1999 p. 33.
I made this as a side dish for our Easter dinner. I'm not a huge fan of artichokes. They've always seemed like a lot of work for a very little payoff. This recipe, though, was different. There was no fussy pulling the leaves off and hoping that I could get something edible out of each one, the way my husband insists they're supposed to be eaten. No, this was pretty straightforward. And it tasted good, far better than I would have expected for what is, essentially, a thistle.
I did increase the garlic when I made this dish, because you just have to. That was really the only change I made, despite my usual proclivities. Try this sometime - it may look complicated here, but it's really easy and reasonably healthy to boot.
Sauteed Artichoke Hearts with Lemon (serves 8; approx. $1.13/serving)
3 tablespoons olive oil
3 garlic cloves, minced
1/3 cup lemon juice
1/3 cup chicken broth
1/2 teaspoon kosher salt
2 tablespoons minced fresh parsley
- Large bowl
- Heavy-bottomed saucepan
- Slotted spoon
- Fill your large bowl about three quarters of the way with water. Cut one of the lemons in half and squeeze the juice into the water.
- Working with one artichoke at a time, cut the stem off the base of the artichoke.
- Peel back and snap off the first 1 or 2 layers of leaves.
- Cut off the top third of the artichoke.
- Starting at the base, peel back and snap off the tough outer leaves. You'll know you're done when you reach the pale green inner leaves.
- Cut off the uppermost part again, leaving about 1" leaves rising.
- Trim around the base to make a smooth surface. There is a lot of cutting in this recipe. Your compost pile will thank you.
- Cut the artichoke in half lengthwise. If the choke (pretty purple part) is only hairy, leave it where it is. If it has developed any spiky bits, you must scoop it out and discard it.
- Cut each half lengthwise into 4 pieces and put them into the lemon water.
- Repeat until you run out of artichokes.
- Drain and pat dry.
- In the saucepan over medium heat, warm the olive oil.
- Add the garlic and artichokes. Saute until the artichokes are lightly golden.
- Raise the heat to high. Add the lemon juice and deglaze the pan.
- Add the broth and salt. Reduce heat to low, cover and simmer about 10 minutes. The bases of the artichokes should be tender when you pierce them with a fork.
- Stir in the parsley and remove from heat.
- Use the slotted spoon to transfer to the serving platter.
- Spoon the pan sauce over the top.
- Slice the remaining 1 1/2 lemon into thin slices and garnish.
- Serve hot or at room temperature.