Boiled, Grilled or Pan-Fried Artichoke
Prep time: 10 minutes
Cooking time: 20 minutes
Yields: 2 people
1 tbsp olive oil
sea salt fresh ground pepper
To prepare artichokes:
Fill a lerge pot with water and the juice of a lemon. Trim leaves from the top of each artichoke. Remove the outer layers of leaves from the stem end and snip all remaining spiky tips from the outer leaves. As each artichoke is prepared, drop it into the lemon water. Cover pan and bring it to a boil. Cook until the base can be pierced with a fork, 12-15 minutes. Drain, and cool 5-10 minutes.
Boiled- increase cooking time be 5 minutes. Serve whole or cut in half. Season with lemon, pepper and olive oil.
Stir-Fried- slice the cooked artichokes into wedges and add to a pan of onions, garlic, zucchini, and whatever other vegetable you want, cook 5-7 minutes until veggies are soft. Season with fresh basil of other herbs you like.
Grilled- cook as above then preheat the grill on medium. Slice the artichokes in half lengthwise. Scoop out the first few layers of the choke until the heart is revealed. Brush each half with oil and sprinkle with salt and pepper. Grill until lightly charred, about 5 minutes per side. Serve warm or chilled.
Credit: Robyn at Asbury Village Farm