Artichokes à la Grecque

5 from 2 votes

Spring Recipe: the French version of an antipasto-style vegetable preparation with intense zesty flavors. Learn how to prepare fresh seasonal artichokes!

Prep Time12

Cook Time18

Total Time30

Course: appetizers, First Course & Sides

Cuisine: French

Keyword: French antipasto-style vegetable, French artichoke preparation, Sautéed artichokes

Servings: servings

Author: Karen Sheer a zest for life

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.

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