May is one of my favorite months because it’s artichokes season!!! I was so excited to get my hands on some fresh large artichokes from Central Market. I completely devoured mine before I touched anything else on my plate! Anyone else an artichoke fan? If you are, this recipe just became your best friend.
Ingredients:
- 8 small artichokes, or 1 large artichoke per person
- 1 lemon
- 2 cloves garlic
- 1/4 cup fresh parsley finely chopped
- 1/3 cup fresh mint finely chopped
- 1/3 cup extra virgin olive oil
- 1/4 tsp salt
Preparation:
- Fill a large bowl half full of water and then squeeze in the juice from the lemon.
- To prepare the artichokes start by peeling off the tough outer leaves, remove approximately 1/2 of the leaves until you get to the softer more flexible leaves which will be paler in colour.
- Using a vegetable peeler, peel the outer layer of the stem and then cut off the very end. Next cut approximately half of the top of the artichoke off to remove the pointy end of the leaves. As you finish preparing each artichoke, place them in the bowl of lemon water, this will help prevent them from browning while you prepare the remaining artichokes.
- In a bowl combine the garlic, fresh parsley, mint, salt and 3 tbsp of olive oil. Stir to combine.
- Stuff approximately 1 Tbsp of the herb mixture in between the leaves of each of the prepared artichokes. You should be left with a few tablespoons of the herb mixture which should be set aside for later.
- Place the stuffed artichokes face down in a pot, ideally try to find a pot just large enough to fit the artichokes snuggly. Pour the remaining olive oil in the bottom of the pot along with enough water so that it’s about 1 inch deep but no more. Put the lid on the pot and put it on the stove on medium low heat.
- Leave the artichokes to cook for approximately 25 minutes (you may need longer depending on the size of the artichokes). Check every 10 minutes or so to ensure that there is still liquid at the bottom of the pot and the artichokes aren’t sticking to the bottom. If a lot of the water has evaporated add in more. The artichokes are ready when the stem is tender and can be easily pierced with a fork.
- Remove the artichokes from the pot and top with the remaining herb mixture before serving.
Notes
- For the large artichokes, cut off the tip of every leaf. Trim about an inch off the top. Next, trim down the stem until it’s about an inch long. You should be able to cook them the same way as above!
This recipe is from the Every Last Bite Blog.
