Saturday, October 20, 2012

Summer artichokes

Summer artichokes might still be around....simply because the hot weather has lasted in California until October. The tender small bites are so lovely with a glass of wine or a sip of summer lemonade. Either them is easy on the stove top.

Clean the outer layer of the artichoke with a pairing knife or a pair of cooking scissors. Then, trim the top and bottom to expose the tender meat. Cut them in half'll notice there is no yoke or thistles to remove. The flower didn't have time to mature on the stalk. Then, place the cut artichokes (cut side down) in a saucepan (flame on low/medium low) and brown them in good olive oil and a tablespoon of unsalted butter. Brown on both side until tender. If you feel you need added moisture you can pour in a 1/2 cup of chicken or vegetable broth or just plain water. Let cool and enjoy plain or with a Greek yogurt and mayo spiced dipping sauce. Or my favorite 1/2 Greek yogurt and 1/2 mayo with chopped scallions and freshly chopped dill with a squeeze of lemon. Oh, yeah! YUM!

Simply lovely.
Cooked with love.
Lady E

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