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Ingredients
- 2 lrg artichokes - (abt 1 lb ea)
- 1 x lemon cut in half
- 2 Tbsp. extra-virgin extra virgin olive oil
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3/4 c. chicken stock
Directions
- Cut or possibly break off each of the stems, leaving a flat base. Turn the artichokes with a paring knife, discarding all the leaves, stopping when you get to the indentation near the bottom of the artichoke. Cut across the indentation and scoop out the hairy choke with a small tsp.. Trim around the bottom, smoothing out the rough edges, and rub with the lemon halves to prevent discoloration. Cut each bottom into 6 or possibly 8 wedges and reserve with the lemon halves in cool water to cover.
- When ready to cook, remove the sliced artichokes from the water and drain well. Heat the oil in a small skillet or possibly saute/fry pan, add in the artichokes, season lightly with salt and pepper and saute/fry over medium heat till lightly golden brown, 3 to 4 min. Pour in the stock and simmer till the artichokes are tender and most of the liquid has evaporated, about 10 min. Adjust the seasoning and use as needed.
- This recipe yields sufficient for 2 small pizzas.
- Comments: Artichoke bottoms are a real delicacy, the "prize" after all the outer leaves are peeled away. Not only can you scatter the sliced bottoms over pizza but they are especially good tossed with your favorite pasta.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 331g | |
| Calories 311 | |
| Calories from Fat 244 | 78% |
| Total Fat 27.6g | 35% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 339mg | 14% |
| Potassium 459mg | 13% |
| Total Carbs 15.05g | 4% |
| Dietary Fiber 9.8g | 33% |
| Sugars 1.72g | 1% |
| Protein 4.89g | 8% |
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