Sauteed Artichokes*

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  1. 4 artichokes
  2. juice of one lemon
  3. cold water
  4. 1 tablespoon olive oil
  5. 1 tablespoon butter
  6. 1/4 cup white wine
  7. 3 cloves garlic
  8. zest 1 lemon (cut the lemon in half after zesting to rub the artichoke with)
  9. 1 tablespoon chopped parsley
  1. Who doesn’t love artichokes… honestly. I know I love them! The problem is, they’re scary looking. How is anyone suppose to get all that delicious artichoke out from those spikey leaves?! Have no fear. I will show you. Now, this really isn’t hard to do you just have to work fast. The artichokes turn brown very quickly after cutting them and even though it doesn’t affect the taste it makes it look ugly. I know that if I’m going to all this trouble to do artichokes at home I’m going to make sure those suckers look beautiful! Ok, first things first. Get a clean bowl and put in some water with the juice of a whole lemon. The lemon juice helps it from oxidizing, making it brown. With a sharp knife starting at the top of the leaves, cut about half way down. You’re going to think you’re wasting a lot but you’re really not. Once you have that cut off you’re going to take your knife and cut off the outer leaves to expose the light colored flesh underneath. Slice off the bottom of the stalk and cut the outer green part as well. You know you’re done cutting when the artichoke has no green on it! I like to cut a lemon in half and rub the part of the artichoke that I’ve already cut with the lemon so it won’t get brown. Once you have all the green off of it you’re going to see a purple middle. Thats the “choke”. Needless to say… there’s nothing delicious about it. It’s very fibrous and inedible. With a spoon just scoop it out! Once you have the choke out cut the artichokes either in half or in quarters and put back into lemon water. In a medium sized saute pan over medium heat add the olive oil and butter. Add the artichokes to the pan and put the lid on. Let cook for about 10 minutes. After 10 minutes add the wine, lemon zest, garlic, and salt. Toss around and put the lid back on to let cook for another 5-7 minutes so the juices can reduce and get delicious. Once they’re all done add the parsley and you’re ready to serve!! Trust me… the end result is worth the hassle of cutting them. Enjoy! 🙂
Everyday Gourmet with Blakely

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Sauteed Artichokes*


  1. Karen Cernoia
    Karen CernoiaReply
    July 30, 2012 at 9:36 am

    Yummmmm!! We love artichokes. Can’t wait to try your recipe.


  2. strigla22
    July 30, 2012 at 9:34 am

    Thanks for the reply and I totally agree. I have butter and I’m not afraid to use it! LOL!

    Have a great day.

  3. Blakely
    July 30, 2012 at 9:33 am

    I used a little olive oil and butter! Have to have a little butter in there for flavor 🙂

  4. strigla22
    July 30, 2012 at 9:33 am

    It looks delicious. Just wondering…did you saute in butter or olive oil?

  5. TangoSpiceCompany
    July 30, 2012 at 9:32 am

    Wow, those look very tasty!

  6. kimintexas
    July 30, 2012 at 9:32 am

    Yum! Thanks for sharing!

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