Be the first to Baby artichokes are sauteed with garlic, lemon, and oregano, then topped with feta cheese. Although baby artichokes are the focus here, instructions are also included for larger globe artichokes.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 1 quart cold water
- 1/4 cup plus 1 Tablespoon lemon juice
- 8 baby artichokes (see Note)
- 4 teaspoons olive oil
- 2 teaspoons unsalted butter
- 4 cloves garlic, minced
- About 3/4 cup chicken stock or water
- Salt and freshly ground pepper
- 2 teaspoons finely chopped fresh oregano leaves
- 2 ounces sheep's milk feta cheese, crumbled (about 1/3 cup; or use cow or goat milk feta)
Preparation:
In a large nonreactive bowl, combine the water and 1/4 cup of the lemon juice.
Cut 1/2 inch off the top of one artichoke. Cut off the stem. Next, peel off and discard most of the outer leaves until you reach the tender, light green inner leaves. You will be removing more than half of the leaves. Cut the artichoke in half lengthwise, and then cut each half lengthwise again to make quarters. Put in the bowl of acidulated water. Repeat with the remaining artichokes. Set aside.
In a large saute pan, heat the olive oil and butter over medium heat. Add the minced garlic and cook for 1 minute.
Remove the artichokes from the acidulated water, shake off the excess water, and add them to the pan.
Saute, stirring frequently, just until the edges of the artichokes begin to turn brown and become caramelized, about 6 to 8 minutes. Add 1/2 cup of the chicken stock and cover. Cook the artichokes, stirring occasionally, until they are tender but still firm, about 10 minutes. If the artichokes or garlic are sticking to the pan, add a tablespoon or two of stock or water. You want to keep the amount of liquid to a minimum, but you naturally do not want the artichokes or garlic to burn. (The garlic, however, will have turned a dark brown color.)
Remove the cover and turn the heat to high. Add the remaining 1/4 cup chicken stock and bring to a boil. Reduce the liquid to 1 tablespoon. Reduce the heat to medium, and add the 1 tablespoon lemon juice, salt, and pepper to taste, along with the oregano. Stir well. Place artichokes on a serving platter or individual plates. Top with the feta cheese and serve immediately.
Note: If baby artichokes are not available, you can use large globe artichokes instead. Cut 1 inch off the tops. Peel off all the leaves except for the very thin inner leaves. (Since the tips of the leaves are sharp, you may want to use scissors to cut them off before peeling.) Once they have been trimmed, cut them in half and scrape out the fuzzy choke inside. Then cut them into eighths. Proceed as described.
Yield: 4 servings
Recipe Source: The New American Cheese by Laura Werlin (Steward, Tabori & Chang)
Reprinted with permission.
Cut 1/2 inch off the top of one artichoke. Cut off the stem. Next, peel off and discard most of the outer leaves until you reach the tender, light green inner leaves. You will be removing more than half of the leaves. Cut the artichoke in half lengthwise, and then cut each half lengthwise again to make quarters. Put in the bowl of acidulated water. Repeat with the remaining artichokes. Set aside.
In a large saute pan, heat the olive oil and butter over medium heat. Add the minced garlic and cook for 1 minute.
Remove the artichokes from the acidulated water, shake off the excess water, and add them to the pan.
Saute, stirring frequently, just until the edges of the artichokes begin to turn brown and become caramelized, about 6 to 8 minutes. Add 1/2 cup of the chicken stock and cover. Cook the artichokes, stirring occasionally, until they are tender but still firm, about 10 minutes. If the artichokes or garlic are sticking to the pan, add a tablespoon or two of stock or water. You want to keep the amount of liquid to a minimum, but you naturally do not want the artichokes or garlic to burn. (The garlic, however, will have turned a dark brown color.)
Remove the cover and turn the heat to high. Add the remaining 1/4 cup chicken stock and bring to a boil. Reduce the liquid to 1 tablespoon. Reduce the heat to medium, and add the 1 tablespoon lemon juice, salt, and pepper to taste, along with the oregano. Stir well. Place artichokes on a serving platter or individual plates. Top with the feta cheese and serve immediately.
Note: If baby artichokes are not available, you can use large globe artichokes instead. Cut 1 inch off the tops. Peel off all the leaves except for the very thin inner leaves. (Since the tips of the leaves are sharp, you may want to use scissors to cut them off before peeling.) Once they have been trimmed, cut them in half and scrape out the fuzzy choke inside. Then cut them into eighths. Proceed as described.
Yield: 4 servings
Recipe Source: The New American Cheese by Laura Werlin (Steward, Tabori & Chang)
Reprinted with permission.
