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Sautéed Baby Artichokes With Lemon And Garlic

Ingredients

  • 1 lb. baby artichokes

  • 2 tbsp. extra virgin olive oil

  • Juice from one big fat juicy lemon 2 tbsp.

  • 2 cloves crushed garlic

  • Salt and pepper

Instructions

  • In a medium bowl combine extra virgin olive oil, lemon juice, garlic, and a kiss of salt.

  • Trim your artichokes. Cut off 1/3 from the top of the artichoke, trim the stem and then remove any and all tough outer leaves. You will need to remove more leaves than you think, just keep going until you see the tender inner leaves that are a nice light pale green.

  • Slice the artichoke in half and add to the lemony olive oil mixture being sure to toss each half around so it is lightly coated in the lemony goodness. *Once the artichokes are exposed to oxygen they quickly oxidize (aka turn black) so take your time, but try to work as quickly as possible ;)

  • Once you have all the artichokes prepped, heat a medium non-stick pan over a medium-high heat. Toss artichokes and the lemony olive oil mixture into the pan and season with salt and pepper. Cook for about 3 minutes, or until the artichokes are lightly browned. Add a splash of water to the pan and cook for another 2 minutes.

  • Remove the lid and flip all the artichokes, add another splash of water to the pan and cover for 2-3 minutes again. Remove the lid and allow the rest of the water to evaporate while artichokes get a nice light browning on the opposite side.

  • Your artichokes are done when they can be easily pierced with a fork or knife.

  • Serve with fresh lemon and enjoy!

Recipe credit: Dani Spies

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Guest User Guest User

Leek Scape and Garlic Marinated Korean Short Ribs

INGREDIENTS

  • 1 pound short ribs, thawed

  • ⅓ cup soy sauce

  • ⅓ cup brown sugar

  • ⅓ cup rice wine

  • 1 tablespoon sesame oil

  • 1 teaspoon black pepper

  • ¼ teaspoon cayenne

  • 2 leek scapes sliced

  • 4 garlic cloves, peeled

  • 1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)

  • 1 1-inch chunk of ginger, peeled

  • 2 teaspoons sesame seeds

  • Lettuce leaves

  • Sliced red or green hot pepper, optional

  • Steamed rice, optional

PREPARATION

  1. Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.

  2. Put leek scapes, garlic, pear and ginger in a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.

  3. Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, and steamed rice, if desired.

Recipe by: David Tanis

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