Cooked Artichokes
You can use another herb, such as fresh thyme or tarragon – to taste, in place of the parsley.
- 6 to 8 prepared artichoke hearts, (See above)
- 2 tablespoons olive oil
- 3 cloves garlic, peeled and thinly sliced
- salt
- red pepper flakes or black pepper
- 1/4 cup (60ml) water or dry white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped flat leaf parsley
- To cook the artichokes, pour the oil and sliced garlic into an unheated sauté pan that has a cover. Heat the olive oil slowly.
- At the same time, working relatively quickly, drain the artichokes, towel dry them, and slice them about 1/4-inch (1 cm) thick. (You can also cut them into wedges.)
- When the garlic starts to sizzle, add the artichoke slices, tossing them a few times in the garlic and oil, then season with salt and a generous pinch of red pepper flakes or a few turns of black pepper.
- Cook for about 5 minutes, stirring occasionally, then add the water or wine and the lemon juice, and cover. Reduce the heat to low and cook for about 12 minutes or so, removing the lid and stirring a few times, until the artichokes are tender. They’re done when you can poke a paring knife into one and it meets no resistance.
- Stir in the parsley. Cook for another minute or so to get rid of any excess liquid, then remove from heat. If you want to brown the artichokes further, add a pour of olive oil and keep cooking the artichokes, stirring infrequently, until browned.