Ingredients:
2 Large artichokes (about 1 pound each)
3 Cloves garlic, chopped
2 T Olive oil
Directions:
Rinse artichokes under cold water, and use a sharp
knife to cut the top 1/3 off of each one. Trim the stems to about 1
inch, and remove the smaller leaves from around the base. Use scissors
to remove any remaining leaf tips. Cut each artichoke in half from the
bottom to the top, then use a spoon to scrape out the hairy choke. Rinse
again to remove any residual hairs.
Add the olive oil to a large skillet on medium heat. Add the garlic, and saute for about 1 minute to flavor the oil.
Arrange artichoke halves cut-side down in the skillet.
Saute for about 5
or 10 minutes, or until lightly browned.
Reduce heat to low, and pour
in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or
until the artichokes are tender. A fork should easily pierce the stem.
Yield: 4 Servings
* Adapted from http://m.allrecipes.com/recipe/48464/recipegarlic-sauteed-artichokes
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