Name: Pan-Roasted Artichokes with Herbs
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: Water with lemon juice; 5 very large artichokes; Juice of 1 lemon; 3 tablespoons (45 ml) olive oil; 2 cloves garlic, finely chopped; 2 tablespoons (30 ml) flat-leaf parsley, chopped; 2 tablespoons (30 ml) fresh basil, chopped; 1 green onion, chopped; Salt and pepper

Ingredients

- Water with lemon juice
- 5 very large artichokes
- Juice of 1 lemon
- 3 tablespoons (45 ml) olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons (30 ml) flat-leaf parsley, chopped
- 2 tablespoons (30 ml) fresh basil, chopped
- 1 green onion, chopped
- Salt and pepper

Preparation

- Prepare a large bowl of cold water with lemon juice and dip the artichokes often while preparing them.
- Remove the bottom leaves of the artichoke until they appear yellowish or pale green at the base.
- With a sharp knife, cut the tip of the leaves to about 1-cm (1/4-inch) of the bottom or heart of the artichoke.
- Cut the stem to about 3-cm (1 1/4-inch) of the base of the artichoke. With a peeler, peel the stem and base of the bottom.
- Cut the artichoke into quarters lengthwise. With a spoon or the tip of a small knife, remove the purple leaves, the leaves that seem too tough, and the choke from the bottom of the artichoke. Set aside in the lemon water.
- Cut each quarter in half lengthwise.
- In a saucepan, place the artichokes with the lemon juice and cover with water. Season with salt. Bring to a boil and simmer until tender, from 8 to 10 minutes. Drain well.
- In a skillet, brown the artichokes in the oil. Add the garlic and cook for about 1 minute. Add the remaining ingredients. Season with salt and pepper.
- Serve with fish, poultry, or as a garnish for a pasta dish.

Pan-Roasted Artichokes with Herbs

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Ingredients

Preparation

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