Go Back
–+ servings
Artichokes à la Grecque

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! 
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Karen Sheer a zest for life
Print Recipe Pin Recipe

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.
COURSE: appetizers, First Course & Sides
CUISINE: French
KEYWORDS: French antipasto-style vegetable, French artichoke preparation, Sautéed artichokes
Nutrition Facts
Artichokes à la Grecque
Amount per Serving
Calories
313
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
15
mg
5
%
Sodium
 
273
mg
12
%
Potassium
 
741
mg
21
%
Carbohydrates
 
26
g
9
%
Fiber
 
10
g
42
%
Sugar
 
6
g
7
%
Protein
 
7
g
14
%
Vitamin A
 
520
IU
10
%
Vitamin C
 
35
mg
42
%
Calcium
 
90
mg
9
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.