- ½ cup freshly-squeezed lemon juice, (3-4 lemons)
- salt and freshly ground black pepper
- 3 cups artichoke hearts, (from about 6 artichokes)
- 3 tbsps extra virgin olive oil
- 1 tbsp minced garlic
- chopped parsley leaves, for garnish
This dish is just as good at room temperature as it is hot, and you'll probably want to double it to be sure you have leftovers for tossing with pasta or rice, topping pizzas, or mixing into frittatas. You can speed things up considerably by using frozen artichoke hearts, though the results may be disappointing.
ingredients
directions
1. Put the lemon juice in a bowl with ½ cup water and sprinkle with a little salt and pepper. |
2. Cut the bottom off the artichokes and save the leaves for another use (don't bother to remove the choke from them now). Trim the bottoms to reveal the heart. As you finish each artichoke, cut the heart into thick slices and toss them with the lemon water. |
3. Put the oil in a large, deep skillet over medium heat. When hot, add the garlic and cook, stirring frequently, until it softens, about a minute. Use a slotted spoon or tongs to transfer the artichokes to the pan, saving the liquid in the bowl. Cook, stirring occasionally, until the slices begin to soften a bit, about 5 minutes. Add the reserved liquid, bring to a boil, and cover. Reduce the heat to medium‐low and cook for about 10 minutes, shaking the pan every now and then to toss the artichokes. Check for tenderness. If not quite ready, cover and cook until done, another minute or so. |
4. Taste and adjust the seasoning, then serve hot or at room temperature, garnishing just before serving. |
Notes
 Other vegetables you can use: any winter squash, which will make things easier (and probably less expensive). |
