Some people might be a little intimidated by artichokes and not realize how to prepare them. But trust me once you get the hang of it, you will want to cook artichokes over and over in many different ways.
These stewed artichokes are so light and delicious. I hope you will try them.
Stewed Artichokes
Ingredients
(Serves 5)
5 Artichokes
3 Lemons
6 tbsp. Olive OIl
5 Garlic Cloves
½ tsp. Salt
¼ tsp. Pepper
⅛ tsp. Red Pepper Flakes
½ Cup Water
1 Small Piece of Pecorino
Method
Fill a bowl with cold water. Slice lemons in half and top squeeze the juice of one and half lemons into the water.
Cut off about 1 inch off the pointed top of the artichokes and the stem. Then start to remove the hard external leaves until you come to the softer “choke” part of the artichoke.
Also, use your knife to peel the hard outer layer of the stem.
Then, using your knife, take out the middle part of the artichoke. This will be a little bit hairy looking. In the video I did not do this part. It is optional.
Rub the outside of the artichoke with the other ½ of the lemon. The lemon juice prevents the artichokes from turning brown.
Next put the artichoke in the water bath and do the same process for the remaining artichokes.
Boil some water, squeeze and add in ½ of a lemon.
Boil the artichokes for 12 to 15 minutes or until a knife goes very easily into the bottom of the artichoke.
While the artichokes are boiling…in a frying pan saute the garlic in 3 tbsp. of olive oil. Cook on a low flame until the garlic is fork tender. Remove from the pan and mash on a cutting board.
Drain and cool the artichokes slightly. Pat them dry with a dish towel.
Then gently separate the leaves, opening them up.
Raise the heat in the frying pan slightly and add in the artichokes (cut side down).
Cook the artichokes for about 8 minutes.
While they are cooking in a small bowl, mix the mashed garlic with 3 tbsp olive oil, the juice of half a lemon, salt, pepper, red pepper flakes and water.
Flip the artichokes and add in the oil mixture around the perimeter of each artichoke.
Cover and bring the liquid to a slight simmer and add in the Pecorino and the parsley.
Cover and continue to cook for 15 to 20 minutes, continuously basting the artichokes in their juices. Serve.