Oh my this was good!! Our artichokes are fairly small and very tender, can almost eat the entire thing. So, be warned I have not made this with the large ones found in the market.
Cut the choke in half lenghtwise, cut out the fiberous choke. Lay cut side down in a hot skillet with melted butter (I had clarified in the freezer, so used this) and saute for about 8 minutes, covered, on a just below med. flame until brown; turn over and add about 1/2-2/3 cup chicken stock and simmer, covered, for another 6-8 minutes and remove lid.
Let the stock cook completely away and turn the artichokes every so often. Just when the bottom of the skillet (not a nonstick one) begins to develop beautiful goop, remove from heat and eat the most wonderful flavored chokes I think I've ever had. After dinner I realized I hadn't added salt and pepper AT ALL! We had some toasted bread pieces rubbed with garlic that we ran across the bottom of the skillet and almost went looking for more bread to keep on mopping up the goop!
Sorry to use all these technical terms, but I'm sure you all get the picture.
Cut the choke in half lenghtwise, cut out the fiberous choke. Lay cut side down in a hot skillet with melted butter (I had clarified in the freezer, so used this) and saute for about 8 minutes, covered, on a just below med. flame until brown; turn over and add about 1/2-2/3 cup chicken stock and simmer, covered, for another 6-8 minutes and remove lid.
Let the stock cook completely away and turn the artichokes every so often. Just when the bottom of the skillet (not a nonstick one) begins to develop beautiful goop, remove from heat and eat the most wonderful flavored chokes I think I've ever had. After dinner I realized I hadn't added salt and pepper AT ALL! We had some toasted bread pieces rubbed with garlic that we ran across the bottom of the skillet and almost went looking for more bread to keep on mopping up the goop!
Sorry to use all these technical terms, but I'm sure you all get the picture.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com