Here's a delicious recipe (that's if you like artichokes).
I simply love, love, love them! Did I mention that I love them? Hubby and I like to eat them prepared in a variety of ways but the following is our favorite way to enjoy these green beauties, not only for the savory taste but for the packed in nutrients they offer: lots of fiber, which is great for the liver, and loads of antioxidants; more than a glass of red wine. In my humble opinion, the wine and "choke" go exceptionally well together -- so go ahead and get a double dose!
How to prepare:
1) cut the stem off at base. Peel back and snap off petals until cone of yellow petls remains. 2) cut off top 1/3 of each artichoke. Drop into bowl of waterwith 2 TBSP lemon juice at each step to prevent browning. 3) Leave small babies whole. Halve or quarter medium or large babies. Drain well before cooking.
1 pkg of baby artichokes - approx. 12 (in the produce section)
1/2 cup olive oil
1 medium onion, chopped
3 gloves garlic, minced
1 Tbs lemon juice or balsamic vinegar (I prefer the BV)
1/2 tsp salt
dash of pepper
Prepare baby artichokes as directed. Drain well and pat dry. In large skillet over medium-high heat, heat olive oil. Add onion, garlic and baby artichokes and cook stirring until artichokes are just tender, about 5 to 8 minutes. Sprinkle with lemon juice or vinegar, salt and pepper.
Toss with hot cooked pasta or eat alone topped with a sprinkle of shredded asiago cheese.
ENJOY!
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