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Garlic Artichokes

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Ingredients

Adjust Servings:
2 large globe artichokes (1 lb each)
1 lemon, cut into quarters
3 cloves garlic, chopped
1 teaspoon old bay seasoning
3 tablespoons butter
1 cup white wine or 1 cup water
5 tablespoons butter, melted
your favorite hot sauce

Nutritional information

297.5
Calories
208 g
Calories From Fat
23.2 g
Total Fat
14.6 g
Saturated Fat
61.1 mg
Cholesterol
282.5 mg
Sodium
12.2 g
Carbs
4.8 g
Dietary Fiber
1.8 g
Sugars
3.2 g
Protein
185g
Serving Size

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Garlic Artichokes

Features:
    Cuisine:

    Cooked in a dutch oven, and had it simmering for over 30 minutes, and the artichoke was too tough to eat. So into my pressure cooker it all went. I added some chicken broth, and a dash of low sodium soy sauce to it. Then a dash of hot pepper. It smells delicious, but my 3 stars to due to the poor details and in inaccurate coking details. Maybe you didn't have giant California artichokes? In any case, it is hard to over cook an artichoke. My usual way is to pressure cook for 60 minutes, then spread out the leaves as i put a mixture of bread crumbs, grated cheese, black pepper, salt, and garlic powder over, and in between the leaves. Then drizzle with olive oil, cover, and into hot over for 10 to 15 minutes. I was looking for a new way to make them.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Garlic Artichokes, This is now the only way I will be making artichokes I love the ease of preparation and the perfect texture of the finished artichoke not too mushy and not too hard I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well Try this recipe if you love artichokes, and you won’t be disappointed Be careful to keep enough liquid in the braising pan so the artichokes don’t burn This is a tip I’m sharing out of experience!!, Cooked in a dutch oven, and had it simmering for over 30 minutes, and the artichoke was too tough to eat So into my pressure cooker it all went I added some chicken broth, and a dash of low sodium soy sauce to it Then a dash of hot pepper It smells delicious, but my 3 stars to due to the poor details and in inaccurate coking details Maybe you didn’t have giant California artichokes? In any case, it is hard to over cook an artichoke My usual way is to pressure cook for 60 minutes, then spread out the leaves as i put a mixture of bread crumbs, grated cheese, black pepper, salt, and garlic powder over, and in between the leaves Then drizzle with olive oil, cover, and into hot over for 10 to 15 minutes I was looking for a new way to make them


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    Steps

    1
    Done

    Cut Off the Stems of the Artichokes.

    2
    Done

    With a Sharp Knife (i Find a Serated Knife Works Well) Cut Off the Top 1/3 of the Artichoke.

    3
    Done

    Immediately Rub the Cuts With a Lemon Quarter, Squeezing a Little Juice on the Cuts to Keep It from Turning Brown.

    4
    Done

    Now Cut Each Artichoke in Half Through the Stem, from the Top to the Bottom.

    5
    Done

    Use a Spoon and/or a Knife to Completely Remove the Hairy Choke and All the Prickly Purple Leaves Inside the Artichoke.

    6
    Done

    Melt the 3 Tablespoons Butter in a Large Saute Pan.

    7
    Done

    Add the Garlic and Saute Over Medium Low Heat to Flavor the Butter.

    8
    Done

    Arrange the Artichoke Halves Cut Side Down in the Pan.

    9
    Done

    Saute For About 5 Minutes or So, Until Just Lightly Browned.

    10
    Done

    Add the Wine and the Seasonings.

    11
    Done

    Reduce Heat to Very Low, Cover the Pan, and Let Cook For About 15 to 20 Minutes.

    12
    Done

    Check the Pan After 9 or 10 Minutes to Be Sure There Is Enough Liquid in the Pan to Prevent Burning.

    13
    Done

    Add More Wine If Needed.

    14
    Done

    Test the Doneness of the Artichokes by Piercing With a Fork.

    15
    Done

    It Should Penetrate Easily.

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