It's artichoke season! I saw quite a choice of types, and so I said to Rick that he could chose how I would cook them... And he said, emm, the way you did the last time...
LOL - I (of course) hadn't kept track! Anyway... I re-watched Francesco's video on how to prep them, and went on from there...
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| Ready to Eat! |
Pan Roasted Artichokes
Trim 5 small artichokes, remove the chokes, peel the stems.
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| Left to Right: quartered with choke removed, quartered with choke, halved |
Add the pieces to a bowl of lemon water as you go, to keep them from turning brown. Do this especially if you are going to wait a while for the next step. You can add the artichokes directly to a pot of cold, salted water if you are continuing immediately.
Boil the artichokes and stems in salted water till tender, 5-10 minutes, then drain. This step can also be done ahead.
In a pan on medium heat, add:
- olive oil
- artichokes
- salt
Cook until they start to brown, then add:
- 1 sliced shallot
- 1 sliced clove of garlic
- 1 tsp piment d'Espelette
Cook and stir until everything is browned. Serve hot or cold.
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