Fresh Artichokes with Lemon & Herbs
When it comes to fresh artichokes, simple is best. These beauties need little more than lemon, olive oil or butter, and some salt to come alive. This version incorporates a fresh herb sauce as a garnish that highlights the artichoke’s natural savory qualities. Enjoy!
2 lemons
4 artichokes
½ cup white wine
4 garlic cloves, peeled
¼ cup fresh parsley, chopped
1 tbs fresh dill, chopped
3 tbs olive oil
1 tbs walnuts, finely chopped
1 tsp salt
Juice the first lemon and zest 1/2 of it. Place the zest in a bowl, cover and set aside. Pour the juice in a large pot with 1/2 cup of water and the wine. Working with one artichoke at a time, trim the dark end of the stem and peel 3-4 layers of the outer tough leaves. Trim about 1 inch from the top and peel the fibrous green stem and leaf ends using a vegetable peeler. Halve the artichoke lengthwise and scoop the choke with a spoon. Place each cleaned half cut side down in the pot with the lemon/wine mixture. Add 3 of the garlic cloves and 1/2 tsp of salt to the pot and bring to a boil. Lower the heat to low and simmer for 30-40 minutes turning artichokes half-way through. Meanwhile, place the remaining garlic clove into a bowl with the lemon zest, parsley, dill, the juice of the remaining lemon, 2 tbs olive oil and ¼ tsp of salt. Mix well and set aside. Place the artichokes on a large plate and spoon about one tsp of the marinade on each one, making sure that some of the marinade gets in between the leaves. Heat the remaining one tbsp of olive oil in a heavy bottom or cast iron skillet. Add the artichoke halves cut side down and lower heat to a medium-high. Cook until golden brown. Transfer the artichokes to a large plate. Add the walnuts to the marinade, mix well and spoon about half of the mixture over the artichokes. Serve while still warm with a side of the remaining marinade.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.