Tuesday, September 8, 2009

Sauteed Artichokes with Butter & Garlic

One of my favourite vegetables is the artichoke. While it can be a little tricky to enjoy, it's really not that bad. The worst part is the fuzzy piece in the center known as the "choke", hence the name.


  • 2 Large artichokes or a handful of baby ones

  • 3 cloves garlic (chopped)

  • 2 Tbsp. butter

Rinse artichokes in cold water. Using a sharp knife, cut the top 1/3 off of each one. Next, trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips.

Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke in the middle. Rinse again to remove any residual hairs.

Melt the butter in a large skillet over medium heat. Add the garlic, and saute for about 1 minute to flavor the butter.

Arrange artichoke halves cut-side down in the skillet. Saute for about 5 or 10 minutes, or until lightly browned.

Reduce heat to low, and pour in about 1/4 cup of water, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender. A fork should easily pierce the stem.

No comments:

Site Meter