Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Pan-Roasted Artichokes with Garlic and Lemon

Share

Lobo
Moderator
Moderator

Posts : 18029
Thanked : 883
Join date : 2013-01-12

Pan-Roasted Artichokes with Garlic and Lemon

Post by Lobo on Sun 24 Jan 2016, 12:31 am


Pan-Roasted Artichokes with Garlic and Lemon


Read Reviews

Write a Review
Prep Time: 8 minutes
Cook Time: 12 minutes
Servings: 4
A seasonal favorite, these garlic and citrus-spiked artichokes are delicious as an appetizer served with country-style bread and shards of Parmigiano-Reggiano cheese.



  • Printer Friendly Version






  • 140

Ingredients:


  • 3 lemons, quartered
  • 4 large artichokes
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 4 to 6 peeled garlic cloves, crushed


Wine Pairing

This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.

Directions:

Fill a large bowl with water. Squeeze the juice from the quarters of 1 lemon into the bowl.

Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Peel the stem end of the artichoke, keeping about 1 inch of the stem intact and exposing the pale, tender core. Trim 1 inch off the top of the artichoke and cut the artichoke in half lengthwise through the center. Using the tip of a spoon, scoop out the furry choke. Add the cleaned artichoke halves to the lemon water. Keep the artichokes in the water until ready to cook; they may be stored in the refrigerator for 1 to 2 days. Just before cooking, spread the artichokes on paper towels, sliced side down, to drain and pat dry.

In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Sprinkle the pan generously with salt and pepper. Carefully place the artichokes, sliced side down, in the pan, making sure they lie flat. Season with salt and pepper and slip the garlic into the spaces between the artichokes. Cook, shaking the pan occasionally to keep the artichokes from sticking, until they are evenly browned underneath, 6 to 10 minutes. Using tongs, lift 1 or 2 artichokes up to check for doneness.

Add the quarters of 1 lemon to the pan, place a piece of foil over the pan and cover with a lid. Reduce the heat to medium-low and cook for 5 minutes more. Remove the pan from the heat and keep covered. Let the artichokes cool to room temperature, 30 to 45 minutes.

Transfer the artichokes to a serving platter. Squeeze the juice from the cooked lemon wedges into the pan and whisk to scrape up any browned bits stuck to the pan bottom. Pour the juice over the artichokes, garnish with the remaining lemon quarters and serve.
Williams-Sonoma Kitchen.

Related Tips


  • All About Artichokes

    Current date/time is Fri 09 Dec 2016, 9:18 am