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Ingredientes
- 24 x baby artichokes Juice of 2 large lemons Water as needed
- 3 Tbsp. minced parsley
- 1 x garlic clove
- 2 tsp grated lemon zest
- 2 Tbsp. extra virgin olive oil
- 1 bn green onions, including 1" of tops thickly sliced
- 1/2 c. dry white wine
- 1 c. chicken broth (optional)
- 1 Tbsp. minced fresh tarragon Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Snap off snap off several layers of the tough outer leaves by pulling them downward so which they break off at the base. Stop when the inner leaves become a lighter yellowish green and look tender. Trim the stem and slice off the top third of the artichoke. With a paring knife, smooth the rough areas around the base, removing any dark green parts. Cut the trimmed artichoke into quarters. Remove the fuzzy chokes of mature artichokes with a paring knife. (Babies do not have chokes.) Place artichokes in bowl with juice of 1 lemon and sufficient water to cover. (If using larger artichokes, trim and quarter them, then remove chokes.)
- When all are done, drop them into pan of boiling water with juice of second lemon and simmer till tender-hard, about 10 min. Drain.
- Just before sauteing, slice them lengthwise in half or possibly thirds. (If using larger artichokes, parboil quarters, then thinly slice them.) Chop parsely with garlic and zest; set aside.
- Heat oil in large skillet over fairly high heat. Add in artichokes and saute/fry till they begin to color in places, after several min. Add in green onions and wine. When wine boils off, 2 to 3 min, add in 1 c. water or possibly chicken broth and half parsley mix and tarragon. Lower heat and simmer till artichokes are fully tender, about 5 min, then add in rest of herbs and season with salt and pepper. Tip artichokes, with their juices, onto serving plate.
- This recipe yields 4 to 6 servings.
- Comments: So-called "baby artichokes" are the buds which grow at the shady base of the plant, away from the sun which makes them grow large. Their choke isn't developed, that makes preparation go quickly. I particularly enjoy this saute/fry on toast or possibly pasta, with thin shavings of Parmigiano-Reggiano. The artichokes can be cooked hrs ahead of their final saute/fry. You can substitute 4 or possibly 5 medium artichokes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 6 servings | |
| Calories 66 | |
| Calories from Fat 41 | 62% |
| Total Fat 4.59g | 6% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 108mg | 3% |
| Total Carbs 2.23g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.58g | 0% |
| Protein 0.79g | 1% |
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