Meyer Lemon & Napa OIive Oil Braised Artichoke
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1-1/2 teaspoons finely chopped fresh thyme, or 3/4 teaspoon Herbes de Napa
1-1/2 teaspoons minced garlic
1-1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium or large artichoke hearts
1/2 lemon
Preheat the oven to 375 F. Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium non-reactive saucepan. Mix well and set aside while preparing the artichokes.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. (This step may be omitted, but it gets the cooking process off to a rapid start.) Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover, and cook until the artichokes test tender when pierced with a fork, about 1 hour. Remove from the oven and let cool in the cooking liquid.
If preparing a larger number of artichokes, just increase the marinade proportionately.
Serve them as an appetizer salad on their own with their braising liquid. Make sure to have crusty bread on hand to sop up the juices.
Slice or roughly chop and scatter across a cheese pizza. Be sure to drizzle some of the braising liquid on the pizza as well.
Roughly chop and add to a risotto at the last minute just to heat through. Add some of the braising liquid, too, to flavor the risotto.
Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time. Drizzle with a olive oil just before serving.
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1-1/2 teaspoons finely chopped fresh thyme, or 3/4 teaspoon Herbes de Napa
1-1/2 teaspoons minced garlic
1-1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium or large artichoke hearts
1/2 lemon
Preheat the oven to 375 F. Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium non-reactive saucepan. Mix well and set aside while preparing the artichokes.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. (This step may be omitted, but it gets the cooking process off to a rapid start.) Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover, and cook until the artichokes test tender when pierced with a fork, about 1 hour. Remove from the oven and let cool in the cooking liquid.
If preparing a larger number of artichokes, just increase the marinade proportionately.
Serve them as an appetizer salad on their own with their braising liquid. Make sure to have crusty bread on hand to sop up the juices.
Slice or roughly chop and scatter across a cheese pizza. Be sure to drizzle some of the braising liquid on the pizza as well.
Roughly chop and add to a risotto at the last minute just to heat through. Add some of the braising liquid, too, to flavor the risotto.
Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time. Drizzle with a olive oil just before serving.
No comments:
Post a Comment