Friday, 13 July 2012
Artichoke Season, Pan-Cooked Artichokes
12 Baby artichokes (violetto variety preferably)
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
Leaves from 1 bunch parsley, chopped, plus more for serving
Salt and freshly ground black pepper
Wash the artichokes, remove the hard outer leaves, and cut off the pointed ends.
Place the artichokes in a saucepan with the oil, garlic, parsley and salt and pepper to taste. Place over low heat, add 1 cup of water, cover the pan and cook for 8 to 10 minutes, until the artichokes are tender. Serve sprinkled with parsley.
Artichoke Apron, Tea Towel and Hankies by Thornback and Peel is available Exclusively at Roost Living