Last week, I received a super sweet package in the mail. My friend Kim (you may know her from her fun blog!) sent over a box of baby California artichokes for my birthday. I posed a few for the photo above, but as you can see, there’s a lot more where that came from:
So many artichokes!!! I LOVE artichokes in any preparation, from sauteed, to steamed and leaved, to grilled to in-a-dip, to on-pizza, so I was super excited to have so many ‘chokes to play with. Thank you, Kim! 🙂
I prepared several different artichoke dishes this past weekend (and I still have ‘chokes to spare!) and am not nearly artichoked out. Today, I’m going to share a saute recipe. Since I was working with baby artichokes, I pretty much sauteed the heart as well as the more tender leaves. If you’re using larger ‘chokes, you may want to strip down to the heart.
- 3 tbsp olive oil
- salt and pepper to taste
- Juice of 1/2 a lemon
- 1/4 cup shredded Parmesan
- 1 tbsp minced parsley
Note: I realize now that some of you may have not prepared artichokes before. Unfortunately I didn’t take photos of that, but I will put together a step-by-step post for the future; stay tuned!
1. Prepare the artichokes. First, trim the stem and remove tougher outer leaves. Cut pointy leaf tips and remove top 1 inch of the artichoke. Then, slice prepared artichokes in half. If you see some fuzzies in the middle (this is technically the choke), scoop it out with a spoon and discard.
2. In a large pot or saucepan, bring enough water to a boil to cover the artichoke halves. Once water is boiling, add the artichokes and boil until hearts and leaves are tender. This took me about 10 minutes – it can take longer for larger veggies.
3. Drain boiled artichokes and pat dry with a paper towel. Meanwhile, heat olive oil in a large pan.
4. Add artichokes to the pan, turning a few times until they are nicely browned (this took me about 15 minutes). Season with salt and pepper and lemon juice, to taste.
5. Top with Parmesan and garnish with parsley. Serve immediately.
How do you like your ‘chokes?