Spring Recipe: the French version of an antipasto-style vegetable preparation with intense zesty flavors. Learn how to prepare fresh seasonal artichokes!
Vegetables à la grecque is a French dish ~ vegetables are typically slightly pickled in a broth of vegetable stock and wine. I’m swirling in a little butter and serving with fish; great over pasta too! A beautiful recipe for Artichokes!
“Vegetables a la grecque” – an ancient name for a simple French technique.
Quartered Artichokes are lightly browned in olive oil and an aromatic court bouillon, then cooled and served lacquered with the broth which is assertive with wine and lemon juice. Classically the broth is considered pickled ~ many enjoy the vegetables cold, pulled from it’s heady broth.
I’m adding butter, swirled into the “broth” to make a delicious “sauce.”
Simmered gently to mingle the flavors and develop a good flavor.
Enjoy the à la Grecque with vegetables solo ~ or use a flavorful sauce over your favorite fish or pasta.
Simply – Vegetables à la grecque is a French dish ~ vegetables are typically slightly pickled in a broth of vegetable stock, wine and lemon juice.
- A fabulous way to eat artichoke is in this recipe: Artichoke à la Grecque which contains quartered artichokes that are browned in a skillet with extra virgin olive oil – then mushrooms and peppers (could use any complimentary vegetables) are sautéed, and a good dose of lemon juice, white wine and vegetable stock is added; the vegetables stew in this ZESTY sauce that is addictive!
- I serve the artichoke stew/sauce over roasted fish ~ yet would be delicious over pasta, or refrigerate and eat the vegetables cold.
- Adding thyme leaves, bay leaves and a good amount of cracked pepper elevates the flavor
- Fresh, seasonal & simple ~ this is a classic French preparation for one of spring’s most famous vegetables
- And if you use frozen artichoke hearts, you lessen the burden of preparing artichokes and can make this springtime dish anytime of year. Yet I think cooking fresh artichokes are well worth the effort!
- This dish is typical of the simple bistro fare that visitors to France in the 1950s would try to re-create when they returned home to Greece
- The easy “Greek-style” treatment was also a popular way for the French to cook other vegetables such as mushrooms, artichoke hearts, celeriac or fennel
- Many would still argue that these are the finest vegetables grown. They not only have great complexity of flavor, but trememdously beautiful form. Fittingly, the Italians today still have more ways to cook artichokes than just about anyone else
- We in the U.S. are still learning to appreciate the artichoke. Though early French settlers introduced them in New Orleans and the Spanish in California, it was not until this century that artichokes became known from coast to coast
- In the United States, California provides nearly 100% of the U.S. crop
Did you know?
One large artichoke contains only 60 calories, no fat, 170 milligrams of potassium, and is a good source of vitamin C, folate, magnesium and dietary fiber.
Enjoy alone warm, cold out of the fridge or as a sauce over fish.
A delicately delicious treat! Well worth you efforts.
Let me know what you think!
Karen
Also See: Spring Artichokes with Southern Spiced Cornbread Crumbs
Artichokes à la Grecque
Spring Recipe: the French version of an antipasto-style vegetable preparation with intense zesty flavors. Learn how to prepare fresh seasonal artichokes!
Ingredients
- 4 medium sized globe artichokes
- lemon water for artichokes, (see recipe)
- 4 tablespoons extra virgin olive oil, divided
- 1 cup onion, peeled, diced 1/2"
- 1/3 cup shallots, peeled, diced 1/3"
- 6 medium button mushrooms, cleaned, quartered
- 3 medium garlic cloves, peeled, thinly sliced
- 1/4 cup colored peppers, 1/4” dice (red & yellow)
- 2 medium bay leaves
- 1 teaspoon fresh thyme leaves
- 1 3/4 cup vegetable broth*, can use chicken broth
- 1/2 cup dry wine
- 6 grates freshly cracked black pepper
- 1/4 teaspoon sea salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter , organic; use if making into a sauce**
Instructions
Prepare and Quarter the Artichokes:
- Have ready a large bowl filled with water and juice of one lemon. Cut stem to 1/2″ long. Trim with a sharp small knife. Snap off and discard tough outer leaves. Dark leaves will be discarded leaving the lighter green leaves intact. Cut off and discard the top 1/3 of the artichokes. Cut them in quarters. Remove the fuzzy choke (which covers the hearts) of the artichoke with a sharp spoon and discard. Drop the artichoke quarters in the lemon- water ~ which stops discoloration. Proceed with preparing the next 3 artichokes.
Sauté the Artichokes:
- Heat a 10″skillet with 2 tablespoons extra virgin olive oil.Drain and pat dry the artichoke quarters.Raise heat to medium, add artichokes. Let develop some color underneath, then turn with tongs. Cook until golden all over. Remove to a plate.
Make Broth/Sauce:
- Add last 2 tablespoons extra virgin olive oil to the pan. Over low – medium heat add; shallots, mushrooms, garlic, peppers, bay leaves, and thyme leaves. Give a stir and cook for 3 minutes to soften. Add the vegetable broth, wine, pepper, salt and lemon juice.Bring to a boil, then reduce to a simmer. Cook for 5 minutes, then add the artichokes and cover. Simmer on low heat until the artichokes are tender; 10 minutes. Taste for salt. Eat the vegetable as is — or refrigerate and eat the artichokes cold.
To use as a Sauce:
- Swirl in cold butter to the vegetables and broth until emulsified. Great over pasta too! I served with Cod Fillet.
Notes
* Try Better Than Bouillon Organic Vegetable Base. (I only use organic; no unwanted flavorings.)
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 313kcalCarbohydrates: 26gProtein: 7gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 15mgSodium: 273mgPotassium: 741mgFiber: 10gSugar: 6gVitamin A: 520IUVitamin C: 35mgCalcium: 90mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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