I have never cooked with fresh artichokes before. They are rather daunting to try and deal with but on Sunday I was hungover and needing a bit of a project. It took me far longer then I am sure it should to prep each one and I don’t think I have the process down yet. I broke the choke on each attempt and didn’t get them in the lemon water quick enough before they started to brown. That said I was able to salvage it, remove the brown bits and they were really tasty. I will definitely be making them again.
This recipe comes from The Naked Chef and since I hadn’t made anything like this before I did it pretty much exactly like the recipe although I used vermouth rather then white wine.
When I was at the grocery store the sign for the artichokes said they were good for the digestion and the liver. A little bit of research confirms this and in addition they are good for managing cholesterol. For more great uses of fresh herbs and vegetables check out the week’s Weekend Herb Blogging being hosted by Kalyn at Kalyn’s Kitchen.
[print_this]Lemon and Thyme Artichokes (serves 4)
2 tablespoons olive oil
1 clove garlic, chopped
8 globe artichokes, prepped and quartered
⅓ cup white wine
salt and pepper
1 handful fresh thyme leaves
1 tablespoon butter
Put the olive oil in a small dutch oven and bring the pan up to medium heat. Add the garlic and stir to soften, but don’t let it brown. Zest the lemon and add the zest to the garlic. Cook for another minute. Stir in the artichokes and a pinch of salt. Add the juice of the lemon. Let cook for 3 minutes.
Add the white wine and cover, cook for 10 minutes. Remove from the heat and toss with the thyme and butter. Taste for seasoning.[/print_this]