Baby artichokes aren't really babies, at least in the sense of being younger than full-sized artichokes, but they are immature and don't form a full choke (that prickly center of an artichoke). I first ran across them in Spain and a few years later was able to find baby arichokes when I lived in California. Recently, though, our local equivalent of Whole Foods has sometimes had them for sale and so I've been able to recreate the recipe I first laboriously deciphered in a Spanish cookbook I found in our villa in Spain. (Larger image.) Serves 2.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Ingredients:
* 4 baby artichokes *
* 1 large lemon; zested and juiced
* 2 Tbsp. olive oil
* 1 tsp. Herbes de Provence
* Coarse salt
* 1 / 4 cup coarse, dried bread crumbs **
* 1 Tbsp. unsalted butter; melted
* 1 clove garlic; very finely chopped
Preparation:
1. Remove outer leaves from chokes exposing the yellow-green core. Cut top 3/4-inch from artichokes. Cut off the bottom of the stem and then carefully peel it with a paring knife. Cut artichokes in half and remove the choke with a paring knife.
2. Steam the artichokes for 10 minutes until just tender.
3. Heat oven to 400 degrees F.
4. Arrange artichokes cut-side up in a small baking dish.
5. In a small bowl, whisk together olive oil, Herbes de Provence, and lemon juice. Pour over artichokes. Sprinkle lightly with salt.
6. Mix together bread crumbs *, butter, garlic, and lemon zest. Sprinkle over artichokes.
7. Bake for 15 minutes or until crumbs have browned.
* Note: If you can't find fresh baby artichokes, canned artichokes also work, just skip steps 1 and 2.
** Note: When I have bread go stale I cut it into 1/2-inch cubes and freeze it. As cubes it makes great croutons and chopped in a food processor it makes great bread crumbs.
Tidak ada komentar:
Posting Komentar