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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A very simple way to relish the freshness of baby artichokes. Spanish Tapas dish called Alcachofas a la Planchas Ingredients:
12 baby artichokes (they should be no larger than 3″ wide. any bigger than that i wouldn’t consider them babies - i’d probably call them adult runts with pokey chokey chokes) |
1 lemon, halved & squeezed into a large glass bowl with water. |
3 cloves garlic, minced |
olive oil to fry |
kosher salt & pepper |
a nice squeezin’ of a lemon half to finish off the dish |
Directions:
1. 1. Clean and prepare your baby ‘chokes: Have your bowl with lemon/water ready. Snap off the outer layers of the leaves until you get to smooth, light pale green leaves. With sharp paring knife again, peel the dark green layer off the stem. Also cut off the top 1″ of the artichoke. Now, with top of the artichoke facing down against the cutting board, cut the artichoke into thin 1/4″ slices. Place slices in lemon water. Repeat with remaining artichokes.
2. 2. In a large skillet, put enough olive oil to at least cover the bottom of the pan. Let the olive oil heat up over medium-high heat. When hot, add the garlic and fry until fragrant, about 15 seconds. Add only enough artichoke slices to make 1 layer in the pan (you may have to do this in a couple of batches). You don’t want to overcrowd the pan, otherwise the artichokes will steam, not fry. Fry the artichokes until the edges are a little charred and crispy, about 5 minutes. Repeat with remaining. Top with a sprinkling of kosher salt, pepper and a squeeze of lemon.
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