Ingredients
-
2
-
1
-
3
-
1
-
3
-
1
-
5
-
-
-
-
-
-
-
-
Directions
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
Discover ground-breaking new supplements! SHOP & SAVE
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. |
