Sauteed Baby Artichokes – Roman Style

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Sauteed Baby Artichokes – Roman Style

Summary: Sauteed Baby Artichokes Roman Style is a great side dish. You can take it a step further and add chicken and pasta for a main coarse. Baby artichokes are very healthy, and extremely tasty. I like a little lemon zest on mine it really makes the dish pop with refreshing flavor.

Ingredients

  • 12 baby artichokes.
  • 1 whole lemon and it’s zest.  (that means zest the lemon first)
  • 1 cup of black olives, I like Kalamata, or an oil cured olive.
  • About 12 pieces of shaved Pecorino Romano cheese. (cheese optional)
  • 1 cup of rinsed fresh mint, whole or rough chop is fine.
  • Extra virgin olive oil
  • salt
  • a pinch of crushed red pepper.

Instructions

  1. Peel the outer leafs of the choke, until it’s that pale green color.
  2. Now with a peeler peel off the fibrous portion of the stem long ways.
  3. Now cut the artichokes in half longways.
  4. No need to clean the choke its really not developed yet plus we sill have to saute.
  5. Get out a large med deep pan to start saute, heat high
  6. Add a healthy splash of Extra virgin olive oil. Heat high, add artichokes and saute.
  7. Moving around artichokes every minute or so.you want a nice browning.
  8. Add a splash of lemon juice about 3-6 minutes in. if you need a splash of water will help from burning or drying the pan. That will help steam cook the artichokes a bit.
  9. Now add olives salt and crushed red chili’ flakes. Use as much as you want.
  10. Mix After sauteing for about 15 min turn off heat , mix in mint. And plate.
  11. Now add that lemon zest ! Hope you didn’t forget to zest a lemon.
  12. Top with shaved Pecorino Romano.
  13. Drizzle a a little good Extra virgin olive oil, a finishing oil preferably.
  14. Taste 1 artichoke and adjust seasoning accordingly.
  15. Get very high and enjoy ! This is 1 of my favorite sides.

Cooking Times/Difficulty Levels

  • Prep Time: 10-20 minutes
  • Cook Time:  8-15 minutes
  • Difficulty Level: Easy-Medium

Recipe by StonedChef.com

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