25 minutes
A delightful dish featuring tender artichokes infused with white wine and lemon, garnished with Grana Padano cheese.
cups
cups
Lemon Juice, freshly squeezed
tablespoons
Baby Artichokes, trimmed
0 lb
Fresh Basil, chopped
cups
White Onion, diced
each
Garlic Clove, smashed
each
Bay Leaf
each
tablespoons
to taste
to taste
to garnish
Red Onion, thinly sliced
slices
Grana Padano Cheese, shaved
0 oz
1. Prepare and Boil Artichokes
Trim the baby artichokes and submerge them in a mixture of water, lemon juice, and white wine. In a medium pot, add the artichokes, reserved basil stems, diced onion, smashed garlic cloves, and a bay leaf. Pour in the soaking liquid and bring to a boil. Reduce heat and simmer for 10-15 minutes until tender.
2. Sauté Artichokes
Remove the artichokes from the pot, cut them in half, and sauté in a pan with olive oil and additional smashed garlic cloves for 12-15 minutes until they are tender and lightly browned.
3. Garnish and Serve
Arrange the sautéed artichokes on a serving plate, garnish with fresh mint leaves, red onion slices, and shave Grana Padano cheese over the top. Season with Maldon sea salt and a pinch of red pepper flakes.
Look for firm, heavy artichokes with tightly packed leaves and vibrant green color. This ensures freshness and better flavor.
Always opt for freshly grated Grana Padano to provide a more robust aroma and flavor than pre-grated options.
Serve immediately while warm for the best texture and flavor combination.
Just before serving, grate a little fresh lemon zest over your finished dish to add brightness and balance to the rich cheese.
Cook until a knife slides easily into the base or until a leaf pulls away easily, but avoid overcooking as it can lead to mushy artichokes.
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