New Taste Journal
Whole Grain · Whole Food · Big Flavors
Farmers Market Baby Artichokes.......
......Braised With Curly Spinach, Garlic and White Wine
4 Baby Artichokes
2 Tbs. Olive Oil
4 Cloves Garlic, chopped
4 Tbs. Fresh Oregano
1.5 Cups White Wine
3 Tbs. Water
1 Pinch Salt and Pepper
4 Cups Curly Spinach
Here we have four beautiful first of the season baby artichokes with the stems still attached.
Snap off all of the tough outer leaves from all of the artichokes.
Use a vegetable peeled to peel the stems.
You only need to peel off one thin layer from the outer stem.
Use a small knife to remove any tough leaves left on the artichoke bottom.
Using a long sharp knife carefully slice the artichoke and stem in half.
Slice all artichokes and stems in half.
Heat oil in a large pan.
Add artichokes, cut side down.
Sizzle the artichokes in the oil for a quick minute.
Turn artichokes over.
Add chopped garlic to the pan.
Cook garlic for a quick half minute shaking the pan from time to time.
Tear off a small handful of fresh oregano.
Add all remaining ingredients, minus the spinach, to the pan.
Squeeze the lemon juice into the pan.
Toss the lemon half into the pan as well.
Bring liquid to a boil and cover the pan.
Cook and steam the artichokes for around ten minutes.
While artichokes are cooking, rinse off the spinach.
Artichokes are ready when they are cooked through and tender.
You can use a fork to pierce the artichoke testing for doneness.
When artichokes are tender most of the liquid will have been cooked away.
Be sure to leave some liquid in the pan or add a touch of water as needed.
Add spinach to the hot pan.
Mix spinach a few times and cover the pan again.
Cook spinach for a quick minute and remove from the stove.
Pour spinach and artichokes onto a serving platter and serve.
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