Stewed artichokes
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Small artichokes, pan-sautéed in white wine with garlic, lemon, and thyme, acquire a wonderful flavor and delicate texture. For small artichokes, you'll only need to trim off a few of the outer leaves to reveal the soft core. Place the peeled artichokes in water with lemon juice to prevent them from browning. Simmer them in spiced wine, adding anchovy fillets, which will enhance the flavor of the rest of the dish. Sprinkle with fresh herbs and shaved Parmesan before serving. A great side dish for holiday meals and the perfect appetizer with spirits.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 small artichokes
- 3 lemons
- 6 cloves garlic, crushed and finely chopped
- 3 anchovy fillets
- A pinch of red pepper flakes
- 1 cup dry white wine
- 1 bunch thyme, tied with kitchen string
- 0.5 cup chopped parsley
- A piece of Parmesan cheese to grate
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Recipes with similar ingredients: Artichokes, lemon juice, white wine, Parmesan cheese, Anchovies, thyme
Cooking the dish according to the recipe:
- Fill a large bowl with water. Cut 1 lemon in half, squeeze the juice into the water, and drop both halves into the bowl.
- Using a serrated knife, trim the tops of the artichokes. Then, peel the tough, dark green skin off the stems and remove the tough outer leaves to reveal the tender inner leaves (just a couple of layers). Cut the artichokes in half lengthwise and toss in lemon water.
- Zest and juice the remaining two lemons. Heat olive oil in a large skillet and add the garlic, anchovies, and red pepper flakes. Cook over medium heat, stirring, until the garlic is fragrant and the anchovies have dissolved, 2-3 minutes.
- Remove the artichokes from the water and add them to the pan along with the reserved lemon zest and juice, white wine, and thyme. Season with salt and add enough water to cover the artichokes. Bring to a boil, then reduce the heat.
- Cover and simmer until the artichokes are very tender, 10-15 minutes. Remove the lid and let the liquid evaporate until it reaches half the artichokes, about 10 minutes.
- Remove the thyme and stir in the parsley. Stir. Taste and add salt if needed. Place the artichokes on a rimmed plate or in a bowl. Use a vegetable peeler to shave the Parmesan cheese over the top. Serve with slices. ham.
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