45 minutes
A delightful Tuscan-inspired dish featuring tender baby artichokes caramelized to perfection, complemented by fresh basil and grana padano cheese shavings.
cups
cups
Lemons, Juiced
each
0 lb
Fresh Basil, Coarsely Chopped, Stems Reserved
cups
White Onion, Cut into 1/4-inch Dice
each
Garlic Clove, Smashed and Peeled
each
Bay Leaf, Preferably Fresh
each
to taste
to taste
Mint, Tiny, for garnish
optional
Red Onion, Thinly Sliced, for garnish
optional
Grana Padano Cheese, For shaving
0 oz
1. Prepare Lemony Bath
First, prepare a lemony bath for your artichokes to prevent them from browning. In a medium bowl, combine 3 cups of water, 1 cup of dry white wine, and the juice of 2 lemons. Set this mixture aside.
2. Prepare Artichokes
Next, get your baby artichokes ready. Using a paring knife, remove the tough outer leaves until you reach the tender, pale green ones. Cut off the top ½ inch of each artichoke and trim the stem, peeling away its outer layer. As you finish each one, place it in the lemon mixture to keep it from oxidizing.
3. Cook Artichokes
Transfer the artichokes and their lemony bath into a medium pot. Add the reserved basil stems, diced onion, smashed garlic, and a bay leaf. If needed, add more water to ensure the artichokes are submerged. Place a lid on the pot to keep them underwater and bring the mixture to a boil. Reduce the heat and let it simmer for 10 to 15 minutes, or until the artichokes are tender when pierced with a knife.
4. Drain and Cool
Once cooked, drain the artichokes and let them cool slightly. Discard the basil stems and bay leaf but keep the garlic. Halve the artichokes lengthwise and chop or mash the reserved garlic.
5. Sauté Artichokes
Heat ¼ cup of extra virgin olive oil in a sauté pan over medium heat. Add the artichokes and mashed garlic to the pan. Sauté for 12 to 15 minutes, stirring occasionally, until the artichokes are very tender and their edges are golden brown. This sautéing step caramelizes the artichokes, enhancing their flavor and giving them a delightful texture.
6. Season and Serve
Season the dish with Maldon or flaky sea salt and a pinch of hot red pepper flakes to taste. You can serve the artichokes immediately, let them stand at room temperature for up to an hour, or refrigerate them for up to three days.
7. Garnish and Serve
For the final touch, transfer the artichokes to a serving bowl. Garnish with tiny fresh mint leaves and thinly sliced red onion if you like. Shave a generous amount of grana padano cheese over the top using a cheese shaver. Enjoy the rich, savory flavors of this Tuscan-style dish!
Replace the basil with a combination of oregano and thyme, add in some diced tomatoes and Kalamata olives, and finish with feta cheese crumbles instead of Grana Padano.
Keep the basil, but add a generous squeeze of fresh lemon juice and zest during cooking. Finish with Parmesan cheese shavings instead of Grana Padano for a different umami character.
Toss in peeled shrimp with the artichokes, add white wine, lemon zest, and crushed red pepper flakes, and finish with chopped parsley and shaved Grana Padano.
Sauté diced pancetta until crispy before adding the artichokes. Use fresh mint instead of basil for a refreshing twist, and finish with Pecorino Romano cheese.
Substitute with aged Pecorino Toscano for a sharper profile, or try shaving over some ricotta salata for a creamier texture.
Choose baby artichokes that feel heavy for their size, indicating freshness and moisture content. Look for tightly closed leaves and a uniform green color without too much browning. Freshness is paramount for the best flavor and texture.
Trim the stems and remove the tough outer leaves until you reach the tender, lighter green leaves. Slice off the top third of the artichoke to remove the prickly tips. Prepare a lemon water bath to prevent the trimmed artichokes from browning.
Sauté par-cooked artichokes in high-quality extra virgin olive oil over medium-high heat to caramelize their edges. Do not overcrowd the pan, and use a cast-iron skillet for a good sear.
Use fresh basil leaves, tear them gently by hand, and add to the dish just before serving to preserve color and aroma.
Cook the artichokes in a mixture of water, lemon juice, and herbs (like fresh oregano or thyme), and a clove of garlic to infuse them with a subtle, herby flavor that complements the basil and Grana Padano in the final dish.
Comments (0)