Thursday, September 25, 2014


artichokes, they can be harvested from spring till mid autumn. they're delicious and not at all difficult to prepare. braised artichokes, images & recipemelina hammer

12 baby artichokes
250 ml verjus or a mixture of lemon juice & dry white wine (1:1 ratio)
125 ml extra virgin olive oil
1 lemon rind
5 cloves garlic, peeled and bruised
a good pinch of red pepper flakes
salt & pepper to taste

trim artichoke stem ends and snap off tougher outer leaves until the more tender inner leaves remain. trim an inch from the top of each artichoke and halve lengthwise, then immediately rub the cut surfaces with lemon or place into a bowl of acidulated water, to prevent from oxidizing.
place artichokes in a large heavy-bottom pan and add verjus or lemon juice/wine mixture, olive oil, lemon, rind, and garlic cloves.
bring to boil and then reduce heat to low.
cover and simmer for 10 minutes or so, until artichokes are just tender.
sprinkle with red pepper flakes.
eat just as they are, in a salad, over pasta, or along with assorted antipasti, like prosciutto & crusty bread.

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