Easy Vegetarian Sauteed Baby Artichokes Recipe

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Super Easy Sauteed Baby Artichokes

Servings 6

Ingredients

  • 18 baby artichokes, (about 2 1/2 pounds)
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove, minced and crushed to a paste
  • 2 tablespoons finely chopped fresh parsley
  • Coarse salt and freshly ground pepper

Directions

  1. Cut the outermost leaf layer from each artichoke with a sharp paring knife. Trim stems and cut off the top half of each artichoke. If you are trimming them, place them in a medium bowl. Add lemon juice and toss to coat.
  2. Place artichokes in a medium, non-reactive pot. Add enough cold water to cover artichokes by 1 inch. Using a small heatproof plate, cradle artichokes to keep them submerged. Bring to a boil over high heat. Reduce heat to low and cook until artichokes are fork tender, about 15 minutes. Transfer to a colander to drain.
  3. Cut artichokes in half lengthwise. In a large skillet, heat olive oil over medium heat. Add artichokes in a single layer and cook about 3 minutes. Add garlic and parsley. Cook occasionally 1 minute longer. Season with salt and pepper. Serve immediately.

Raw Elements

1 1/4 pounds baby artichokes
1 tbsp all-purpose flour
1/4 cup olive oil
1 tsp minced garlic
1/4 teaspoon crumbled dried rosemary
1/4 tsp dried oregano, crumbled
1/4 tsp dried basil, crumbled
2 tbsp fresh lemon juice, or to taste
1 cup dry white wine
1/8 tsp dried hot red pepper flakes, or to taste
1 tsp finely chopped fresh mint leaves

How To Prepare

Bend the outer leaves of the artichokes back till they snap off near the foundation and eliminate a couple of layers of leaves in precisely the exact same way until the white interior leaves are attained. Reduce the ideas and quarter the artichokes. In a small bowl toss the artichokes with the salt and flour and black pepper to taste. In a skillet heat the oil with the garlic over medium heat until it’s hot but not smoking and cook the garlic until it’s softened.

Add the artichokes and sauté them over moderately significant heat, stirring, for 6 minutes. Stir in the rosemary, the oregano, the basil, as well as the lemon juice and cook the mixture, stirring, for 1 minute. Add the wine, the red pepper flakes, and salt and black pepper to taste and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are extremely tender. Add the skillet and boil the mixture, uncovered, over high heat for 1 minute, or until it’s thickened slightly.

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