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Lunch: Garlic Anchovy Artichoke Hearts
Recipe by /contributors/gina-marie-miraglia-eriquez Artichokes are a rite of spring and essential to Easter in Italy where you will see this member of the thistle family piled high on market tables. Trimming the artichokes does take time, but they can be
This recipe includes superfoods such as:
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2 lemons
8 medium artichokes
1 cup water
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Instructions
Halve 1 lemon and add halves to a large bowl of cold water, squeezing to release juice.
Cut off top inch of 1 artichoke with a serrated knife and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
Cut remaining leaves flush with top of artichoke bottom with serrated knife. Trim dark green fibrous parts from base and side of artichoke with a paring knife.
Trim end of stem to expose core, then peel side of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
Remove 3 (3- by 1-inch) strips of zest from remaining lemon with a vegetable peeler and squeeze enough juice to measure 1 tablespoon. Bring water (1 cup), oil, zest, and lemon juice to a simmer in a 3- to 5-quart pot wide enough to fit artichoke hearts in 1 layer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon black pepper. Cover artichokes with a round of parchment paper, then a lid, and simmer over medium-low heat until just tender when pierced with a knife, 20 to 30 minutes.
Transfer artichokes to a dish and reserve braising liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner chokes (fuzzy center and any sharp leaves). Cut each half into 2 pieces.
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Serving Size: 8
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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