Artichoke
Serves 3
Directions
- 1Trim off the tough outer leaves of each artichoke.
- 2Trim off the tough outer leaves of each artichoke.
- 3Trim off the tough outer leaves of each artichoke.
- 4Cut off the top 1/3 of the artichoke.
- 5Cut off the top 1/3 of the artichoke.
- 6Cut off the top 1/3 of the artichoke.
- 7Scoop out the hairy choke with a spoon, leaving the heart intact.
- 8Scoop out the hairy choke with a spoon, leaving the heart intact.
- 9Scoop out the hairy choke with a spoon, leaving the heart intact.
- 10Rub the cut surfaces with half a lemon to prevent browning.
- 11Rub the cut surfaces with half a lemon to prevent browning.
- 12Rub the cut surfaces with half a lemon to prevent browning.
- 13Fill a bowl with ice-cold water and squeeze the juice of 1 lemon into it. Place the prepared artichokes in the lemon water to keep them fresh while you work.
- 14Fill a bowl with ice-cold water and squeeze the juice of 1 lemon into it. Place the prepared artichokes in the lemon water to keep them fresh while you work.
- 15Fill a bowl with ice-cold water and squeeze the juice of 1 lemon into it. Place the prepared artichokes in the lemon water to keep them fresh while you work.
- 16Bring a large pot of water to a boil. Add a pinch of salt and the juice of the remaining lemon half.
- 17Bring a large pot of water to a boil. Add a pinch of salt and the juice of the remaining lemon half.
- 18Bring a large pot of water to a boil. Add a pinch of salt and the juice of the remaining lemon half.
- 19Add the artichokes and boil for 45 minutes, or until the hearts are tender when pierced with a fork. Drain and pat dry with a clean towel.
- 20Add the artichokes and boil for 45 minutes, or until the hearts are tender when pierced with a fork. Drain and pat dry with a clean towel.
- 21Add the artichokes and boil for 45 minutes, or until the hearts are tender when pierced with a fork. Drain and pat dry with a clean towel.
- 22Heat 4 teaspoons (20 ml) of olive oil in a large skillet over medium heat.
- 23Heat 4 teaspoons (20 ml) of olive oil in a large skillet over medium heat.
- 24Heat 4 teaspoons (20 ml) of olive oil in a large skillet over medium heat.
- 25Add the unpeeled garlic cloves and a few sprigs of thyme to infuse the oil with flavor.
- 26Add the unpeeled garlic cloves and a few sprigs of thyme to infuse the oil with flavor.
- 27Add the unpeeled garlic cloves and a few sprigs of thyme to infuse the oil with flavor.
- 28Place the artichokes cut-side down in the skillet. Cook on low heat for 15 minutes to develop a gentle, aromatic flavor.
- 29Place the artichokes cut-side down in the skillet. Cook on low heat for 15 minutes to develop a gentle, aromatic flavor.
- 30Place the artichokes cut-side down in the skillet. Cook on low heat for 15 minutes to develop a gentle, aromatic flavor.
- 31Increase the heat to high and cook for an additional 3 minutes to crisp the edges, until golden and slightly caramelized.
- 32Increase the heat to high and cook for an additional 3 minutes to crisp the edges, until golden and slightly caramelized.
- 33Increase the heat to high and cook for an additional 3 minutes to crisp the edges, until golden and slightly caramelized.
- 34Season with a pinch of salt to taste. Serve warm, garnished with extra thyme if desired.
- 35Season with a pinch of salt to taste. Serve warm, garnished with extra thyme if desired.
- 36Season with a pinch of salt to taste. Serve warm, garnished with extra thyme if desired.
Ingredients
- 3 medium artichokes
- 3 medium artichokes
- 3 medium artichokes
- 4 tbsp olive oil
- 4 tbsp olive oil
- 4 tbsp olive oil
- to taste salt
- to taste salt
- to taste salt
- 2 unpeeled garlic cloves
- 2 unpeeled garlic cloves
- 2 unpeeled garlic cloves
- sprigs fresh thyme
- sprigs fresh thyme
- sprigs fresh thyme
- 2 lemons
- 2 lemons
- 2 lemons
Equipment
knifespoonbowlpotskilletfork