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Prep Time: Cook Time: Total Time:
1 quart cold water
1/4 cup plus 1 tbsp. lemon juice
8 baby artichokes
4 tsp. olive oil
2 tsp. unsalted butter
4 cloves garlic, minced
about 3/4 cup stock or water
salt and freshly ground pepper
2 tsp. finely chopped fresh oregano leaves
2 ounces sheep's milk feta cheese, crumbled (about 1/3 cup; or use cow or goat
milk feta)
In a large nonreactive bowl, combine the water and 1/4 cup of the lemon juice. Cut 1/2 inch off the top of one artichoke. Cut off the stem. Next, peel off and discard most of the outer leaves until you reach the tender, light green inner leaves. You will be removing more than half of the leaves. Cut the artichoke in half lengthwise, and then cut each half lengthwise again to make quarters. Put in the bowl of acidulated water. Repeat with the remaining artichokes. Set aside.
In a large saute pan, heat the olive oil and butter over medium heat. Add the minced garlic and cook for 1 minute. Remove the artichokes from the acidulated water, shake off the excess water, and add them to the pan. Saute, stirring frequently, just until the edges of the artichokes begin to turn brown and become caramelized, about 6 to 8 minutes. Add 1/2 cup of the stock and cover. Cook the artichokes, stirring occasionally, until they are tender but still firm, about 10 minutes. If the artichokes or garlic is sticking to the
pan, add a tablespoon or two of stock or water.
You want to keep the amount of liquid to a minimum, but you naturally don't want the artichokes or garlic to burn. (The garlic, however, will have turned a dark brown color.) Remove the cover and turn the heat to high. Add the remaining stock and bring to a boil. Reduce the liquid to 1 tablespoon. Reduce the heat to
medium, and add the 1 tablespoon lemon juice, salt and pepper to taste, and the oregano. Stir well. Place artichokes on a serving platter or individual plates. Top with the cheese and serve immediately.
Note: If baby artichokes are not available, you can use large globe artichokes instead. Cut 1 inch off the tops. Peel off all the leaves except for the very thin inner leaves. (Since the tips of the leaves are sharp, you may want to use scissors to cut them off before peeling.) Once they have been trimmed, cut them in half and scrape out the fuzzy choke inside. Then cut them into eighths. Proceed as described.
Serves 4.
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Lemony Artichokes with Feta and Oregano
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 quart cold water
1/4 cup plus 1 tbsp. lemon juice
8 baby artichokes
4 tsp. olive oil
2 tsp. unsalted butter
4 cloves garlic, minced
about 3/4 cup stock or water
salt and freshly ground pepper
2 tsp. finely chopped fresh oregano leaves
2 ounces sheep's milk feta cheese, crumbled (about 1/3 cup; or use cow or goat
milk feta)
In a large nonreactive bowl, combine the water and 1/4 cup of the lemon juice. Cut 1/2 inch off the top of one artichoke. Cut off the stem. Next, peel off and discard most of the outer leaves until you reach the tender, light green inner leaves. You will be removing more than half of the leaves. Cut the artichoke in half lengthwise, and then cut each half lengthwise again to make quarters. Put in the bowl of acidulated water. Repeat with the remaining artichokes. Set aside.
In a large saute pan, heat the olive oil and butter over medium heat. Add the minced garlic and cook for 1 minute. Remove the artichokes from the acidulated water, shake off the excess water, and add them to the pan. Saute, stirring frequently, just until the edges of the artichokes begin to turn brown and become caramelized, about 6 to 8 minutes. Add 1/2 cup of the stock and cover. Cook the artichokes, stirring occasionally, until they are tender but still firm, about 10 minutes. If the artichokes or garlic is sticking to the
pan, add a tablespoon or two of stock or water.
You want to keep the amount of liquid to a minimum, but you naturally don't want the artichokes or garlic to burn. (The garlic, however, will have turned a dark brown color.) Remove the cover and turn the heat to high. Add the remaining stock and bring to a boil. Reduce the liquid to 1 tablespoon. Reduce the heat to
medium, and add the 1 tablespoon lemon juice, salt and pepper to taste, and the oregano. Stir well. Place artichokes on a serving platter or individual plates. Top with the cheese and serve immediately.
Note: If baby artichokes are not available, you can use large globe artichokes instead. Cut 1 inch off the tops. Peel off all the leaves except for the very thin inner leaves. (Since the tips of the leaves are sharp, you may want to use scissors to cut them off before peeling.) Once they have been trimmed, cut them in half and scrape out the fuzzy choke inside. Then cut them into eighths. Proceed as described.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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