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.
2 tablespoons olive oil
1 clove garlic, chopped
1 lemon
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.
Similar Recipes:
Spicy Grilled Summer Squash with Basil
Braised Carrots with Garlic, Thyme and White Wine
White Bean, Artichoke, Goat Cheese and Basil Hummus
{ 5 comments… read them below or add one }
I love artichokes. I agree, they are a bit of a challenge. I grew up watching my mom cook them, but she just cut them in half, steamed the artichokes, then each person had to cut the “choke” part out after the artichoke was cooked. Now I realize that was a bit of a cheater way to do it, but she had ten kids, so who can blame her!
That is how my Mum does them too. Although we usually shared.. and I swear we ate more butter then choke.
Artichokes are well worth the trouble to prep them. They are healthy, versatile and tasty!
I love artichokes – what a delicious way to make them!
What a nice recipe, thanks for sharing!!