Braised Artichokes with Herbs

Braised Artichokes with Herbs

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SMALL ARTICHOKES BRAISED WITH GARLIC - PETITS ARTICHAUTS AUX AROMATES
This is a lovely side dish when to make with any small artichoke. Those called baby artichokes are perfect. They aren’t actually babies, of course, but second growth artichokes which follow the huge globe artichokes on the plant.
SMALL ARTICHOKES BRAISED WITH GARLIC -  PETITS ARTICHAUTS AUX AROMATES
Cuisine French
Keyword artichoke
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Ingredients
  • 1/2 lemon halved
  • About 12 medium or 20 small artichokes
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic green germ removed, cut in matchsticks
  • ¼ cup flat leaf parsley leaves
  • sea salt
  • Fleur de sel
  • Freshly ground black pepper
Cuisine French
Keyword artichoke
Prep Time 20 minutes
Cook Time 12 minutes
Servings
servings
Ingredients
  • 1/2 lemon halved
  • About 12 medium or 20 small artichokes
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic green germ removed, cut in matchsticks
  • ¼ cup flat leaf parsley leaves
  • sea salt
  • Fleur de sel
  • Freshly ground black pepper
SMALL ARTICHOKES BRAISED WITH GARLIC -  PETITS ARTICHAUTS AUX AROMATES
Instructions
  1. Prepare a large bowl of acidulated water by squeezing the lemon pieces into the water and adding them to the water.
  2. Trim the artichokes right down to their pale yellow leaves, trimming off any green. Cut the ends of the leaves flush with the heart – there is a sort of “waist” on the artichoke that will guide you. Cut the artichokes in half, vertically, and scoop out the choke, if there is any, using either a stainless paring knife or tea spoon. Place the trimmed artichokes in the acidulated water.
    Trim the artichokes right down to their pale yellow leaves, trimming off any green.  Cut the ends of the leaves flush with the heart – there is a sort of “waist” on the artichoke that will guide you.   Cut the artichokes in half, vertically, and scoop out the choke, if there is any, using either a stainless paring knife or tea spoon.  Place the trimmed artichokes in the acidulated water.
  3. Place the oil, the garlic, 1/2 cup (125ml) of the lemon water from the artichokes including the lemon pieces, a moderate amount of salt and pepper, and the artichoke hearts in a large, heavy-bottomed skillet over medium heat. When the water begins to boil, reduce the heat so it is simmering, cover the pan and cook until the artichoke hearts are tender, about 12 minutes, checking on the artichokes and adding additional water if they cook dry. When the artichokes are tender, remove the lid and cook until all the moisture is evaporated.
    Place the oil, the garlic, 1/2 cup (125ml) of the lemon water from the artichokes including the lemon pieces, a moderate amount of salt and pepper, and the artichoke hearts in a large, heavy-bottomed skillet over medium heat.  When the water begins to boil, reduce the heat so it is simmering, cover the pan and cook until the artichoke hearts are tender, about 12 minutes, checking on the artichokes and adding additional water if they cook dry.  When the artichokes are tender, remove the lid and cook until all the moisture is evaporated.
  4. Mince the parsley leaves.
  5. Continue cooking the artichokes, stirring and shaking the pan, until they are slightly golden, just a minute or two. Add the parsley, toss so they are thoroughly incorporated into the artichoke hearts, and remove from the heat. Transfer them to a warmed, shallow serving dish. Sprinkle with additional fleur de sel and pepper and serve immediately.
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