This is the kind of dish that conjures up daydreams of Italy. Scoop a spoonful onto rustic bread, take a bite and close your eyes. You’ll be transported—if only for a minute.
The time it takes to prep the artichokes is well worth the tasty bite at the other end.
(Serves 2)
Ingredients:
- 2 globe artichokes, trimmed down to the heart (see instructions)
- Fresh lemon juice
- Olive oil
- 1 tablespoon minced garlic
- 1 handful kalamata olives, roughly chopped
- Dry white wine, vermouth or sherry
- Salt and freshly ground pepper
- Parmesan cheese
Method:
- Cut artichoke hearts into lengthwise slices, about one-quarter to one-half inch thick. Squeeze some lemon juice over them, and rub on the surface to prevent discoloring.
- Warm some olive oil in a pan—about 2 tablespoons. Add the artichoke slices and garlic. Cook for a minute or two until vegetables begin to brown. Add the olives and a healthy pour of wine (about two tablespoons or so). Stir the mixture to dislodge any brown bits from the sides of the pan. Add enough water to cover the bottom of the pan to the depth of an inch. Lower the heat to medium-low and cook gently until artichokes are tender (about 15 or more minutes) and much (but not all) of the liquid has cooked off.
- Season with salt and pepper and squeeze lemon juice over the top (to taste). Place in a serving dish and garnish with shavings of Parmesan. Eat with crusty bread slices, or stir into cooked pasta or whole grains like brown rice or barley.
