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Healthy Meals |
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Baby artichokes
aren't really "babies" at all, just pint size fully mature artichokes
that grow on the bottom of the main stem.
Ingredients
Directions
1.
Preheat the oven to 400°F. Peel shallots and slice vertically into
4-inch pieces. Clean artichokes (see "How to Trim an Artichoke"),
drain, and pat dry. Halve baby artichokes lengthwise; for large
ones, halve and then slice into two pieces.
2.
Place oil in a 12-inch ovenproof skillet over medium-high heat. Add
artichokes and cook, stirring, 2 minutes. Add shallots and sauté
until artichokes are golden on edges, about 2 minutes. Season to
taste with salt and pepper.
3.
Add thyme and chicken broth, and bring to a boil. Transfer skillet
to oven; roast, turning once or twice, until artichokes are just
tender, 20 to 25 minutes. (Check halfway through. Add a little water
if the broth has evaporated.) Remove from oven, season with salt and
pepper, and serve.
Recipe Notes
How to Trim an Artichoke: Fill a bowl with cold water and the juice of one lemon. Peel off the tough outer leaves of the artichoke with a sharp paring knife until you reach the pale green inner leaves. Trim the leaves' dark green pointy tips. Place trimmed artichokes in water with lemon juice to prevent browning. For large artichokes, slice cleaned vegetables in half lengthwise. Scrape out the furry choke and any smaller spiked interior leaves with a spoon. Cut each half into three pieces and prepare according to the recipe. Nutritional Facts per serving
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