Adapted from a Michael Chiarello recipe - this was delicious; thick and creamy the next day, lemon balancing the richness well. Next time I'd add more garlic :)
~Lemon-Braised Artichoke Hearts~
1 cup extra-virgin olive oil
1 cup freshly squeezed lemon juice
fine zest of 2 lemons
4 teaspoons stripped or finely chopped fresh thyme leaves
3 large garlic cloves
3 teaspoons kosher salt
freshly ground pepper
8 medium to large artichokes
Preheat the oven to 190 degrees C.
Crush garlic with salt in a mortar and pestle. Combine with olive oil, lemon juice, zest, thyme, and pepper in a saucepan and set aside.
Thia is a good description with pics of preparing artichokes.
Or you can follow these directions :
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the leftover juiced lemon halves as you work, to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon (I used a circa 1960s apple corer and it was brilliant). Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish, cover with foil, and cook until the artichokes are tender when pierced with a fork, about 35 minutes. Remove from the oven and let cool in the cooking liquid. Store in the fridge when cooled.
Michael Chiarello served this over fettucine
We tried it warm as a side to baked potatoes and roast topside, but after having it the next day on thick toast for breakfast, the flavour and texture was so much better. It would be delicious on pizza, in risotto, with fish, or on crusty bread.
~Lemon-Braised Artichoke Hearts~
1 cup extra-virgin olive oil
1 cup freshly squeezed lemon juice
fine zest of 2 lemons
4 teaspoons stripped or finely chopped fresh thyme leaves
3 large garlic cloves
3 teaspoons kosher salt
freshly ground pepper
8 medium to large artichokes
Preheat the oven to 190 degrees C.
Crush garlic with salt in a mortar and pestle. Combine with olive oil, lemon juice, zest, thyme, and pepper in a saucepan and set aside.
Thia is a good description with pics of preparing artichokes.
Or you can follow these directions :
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the leftover juiced lemon halves as you work, to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon (I used a circa 1960s apple corer and it was brilliant). Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish, cover with foil, and cook until the artichokes are tender when pierced with a fork, about 35 minutes. Remove from the oven and let cool in the cooking liquid. Store in the fridge when cooled.
Michael Chiarello served this over fettucine
We tried it warm as a side to baked potatoes and roast topside, but after having it the next day on thick toast for breakfast, the flavour and texture was so much better. It would be delicious on pizza, in risotto, with fish, or on crusty bread.
20/11/08 editing to add that this was utterly divine - sorry if I've already used that phrase - on pizza, with sauteed leeks and spinach and a little cheese.
Really good stuff :)
2 comments:
I have never cooked artichokes like this and as I have lots in the garden I will try it. Thanks.
Lucky you, aren't they delish :)
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