Adapted from food52.com
2 large cloves of garlic, smashed and thinly sliced
2 sprigs fresh rosemary or thyme (optional)
Juice of 2–3 oranges
1 piece lemongrass, washed and chopped into large inch-long sections
1 pinch salt
- Fill half of a large bowl with cold water and add juice of one lemon.
- Place pre-rinsed artichokes in the bowl, and rotate to coat all surfaces in lemon water.
- Trim each artichoke down by removing all leaves until you reach the tender, light-colored leaves at the very center.
- With a sharp paring knife, slice off the top 2/3 of the center leaves, and trim off the tip of the stem (which is an extension of the heart and delicious!) and any remaining dark green material on the stem or base.
- Cut artichoke hearts in half lengthwise, and scoop out the hairy fibers in the center with a grapefruit spoon or tip of a teaspoon.
- Put trimmed hearts in lemon water.Place a lidded skillet on medium heat, and add just enough olive oil to lightly coat the bottom.
- Add garlic and sauté until it just starts to brown, then lower heat to a simmer. Add herb sprigs if using.
- Drain artichokes well (reserving lemon water) and place in skillet, cut-side-down.
- Add orange juice, and simmer for 15 minutes.
- Next, add lemongrass pieces and a half-cup of the lemon water.
- Cover skillet and simmer for another 20 minutes, turning artichokes once halfway through.
- Check for doneness by removing an outer leaf and tasting it. If it is soft and easy to eat, the artichokes are done.
- If not, continue cooking until tender, adding a little more lemon water if needed.
- Remove lemongrass, and serve over rice with some braising liquid.
Serves 1–2 as a side dish. Prep time, 10 minutes; cook time, 35–45 minutes.
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