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.