Monday, November 21, 2011

The art of artichokes

My title implies that I'm offering a be-all-and-end-all recipe. It's not true. I just wanted a snappy phrase. I have made several versions of artichoke heart preparations. I do not use fresh artichokes. I cannot bear the thought of cleaning them up. Canned in oil are never an option. Canned in water are acceptable, but frozen are my choice. They are a good product. I made this in the hope of pleasing my sister-in-law and brother-in-law at Thanksgiving dinner. I've done several different versions of this and settled on something fairly new this time. This is my test version.


Braised artichoke hearts with lemon

1 tsp olive oil

1 tsp butter

½ medium lemon, sliced thin

1 lb. frozen artichoke hearts, thawed

pinch each of salt, black pepper, and red pepper flakes

2 Tbs chicken stock

Heat the oil and butter in a saute pan

Add the lemon slices and saute for 5-6 minutes until softened. Remove them to a bowl and set aside.

Add the artichokes and seasonings. Add the chicken stock. Let the broth simmer until it evaporates. Add a tiny bit more butter if it seems necessary. Saute the hearts until they begin to brown. Flip them over and get a little brown on the other side. Add the lemon back in and heat.

6 comments:

Shaheen said...

This would be perfect tossed in some pasta.

Shu Han said...

I bought my first fresh artichoke about 2 weeks ago from the farmers' market. they were not really that much of a pain to prepare, but overall, there was very little edible satisfaction ):

Jenn said...

Simple and delicious.. I love it!

Mary said...

I love the simplicity of your dish. Your in-laws will love them. Have a great day. Blessings...Mary

Kitchen Belleicious said...

I love me some artichokes. The flavor is just something I crave for pastas and salads. This version of yours sounds fantastic

Chris said...

Great trick on sauteing the lemon first. It enhances the lemon juice and must really brighten the already great taste of artichokes.

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