Pan Fried Artichokes: A simple, very tasty way to prepare them, kindly shared by Aggie.
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- See Below
Preparation:
Aggie writes:
I just saw your post re "baby artichokes" and have a great recipe for you from my mother and aunt. We buy them at Sutton Place here in MD, and sometimes McGruders. They are sold by the pound (about $2.99 lb) and I usually get two pounds.
First, cut the stems off, scrape away the outsides, and cut them in pieces.
Then snap back the outer leaves, discarding just the hard parts. Then trim the stem ends of the artichokes, quarter them, rinse them, and boil everything in water that has some lemon juice in it.
When they're half done, drain them well, wrap them in paper towels and squeeze them.
In a bowl, put some breadcrumbs, Parmesan cheese, minced garlic, chopped parsley and ground pepper. (No salt is necessary, for the cheese does it all).
Put some olive oil in a frying pan and set it over very low heat. Add a layer of artichoke, a layer of the breadcrumb/cheese mixture, and continue alternating layers, ending with the crumb mixture.
Drizzle some olive oil over top, but not too much. Cover and slowly sauté on this very low heat.
Do not let it brown or it will get hard. Add a little water if need be to keep moist. No need to turn it or stir it. When it's done you'll know.
Delicious!
I just saw your post re "baby artichokes" and have a great recipe for you from my mother and aunt. We buy them at Sutton Place here in MD, and sometimes McGruders. They are sold by the pound (about $2.99 lb) and I usually get two pounds.
First, cut the stems off, scrape away the outsides, and cut them in pieces.
Then snap back the outer leaves, discarding just the hard parts. Then trim the stem ends of the artichokes, quarter them, rinse them, and boil everything in water that has some lemon juice in it.
When they're half done, drain them well, wrap them in paper towels and squeeze them.
In a bowl, put some breadcrumbs, Parmesan cheese, minced garlic, chopped parsley and ground pepper. (No salt is necessary, for the cheese does it all).
Put some olive oil in a frying pan and set it over very low heat. Add a layer of artichoke, a layer of the breadcrumb/cheese mixture, and continue alternating layers, ending with the crumb mixture.
Drizzle some olive oil over top, but not too much. Cover and slowly sauté on this very low heat.
Do not let it brown or it will get hard. Add a little water if need be to keep moist. No need to turn it or stir it. When it's done you'll know.
Delicious!
