Monday, November 21, 2011
The art of artichokes
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.
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