Community Pick
Garlic Artichokes
photo by pandur
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 large globe artichokes (1 lb each)
- 1 lemon, cut into quarters
- 3 cloves garlic, chopped
- 1 teaspoon Old Bay Seasoning
- 3 tablespoons butter
- 1 cup white wine or 1 cup water
- 5 tablespoons butter, melted
- your favorite hot sauce
directions
- Cut off the stems of the artichokes.
- With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
- Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
- Now cut each artichoke in half through the stem, from the top to the bottom.
- Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
- Melt the 3 tablespoons butter in a large saute pan.
- Add the garlic and saute over medium low heat to flavor the butter.
- Arrange the artichoke halves cut side down in the pan.
- Saute for about 5 minutes or so, until just lightly browned.
- Add the wine and the seasonings.
- Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
- CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
- ADD MORE WINE IF NEEDED.
- Test the doneness of the artichokes by piercing with a fork.
- It should penetrate easily.
- Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
- Dip the leaves and the delicious heart in the butter and enjoy.
Reviews
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Unbelievably perfect.... The garlic, the butter, the wine- just divine. By far the most delectable artichokes in history. YUMMMM! **Update.... I have made these delicious artichokes handfuls of times now, and EVERY time, I realize that the yes, the wine is a divine addition, but it is truly the hot sauce (we use tabasco) added to the butter that makes them other world-ly. So, so, so good. You must try them!!!!!!!
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Thanks for posting Geema. I enjoyed the artichoke cooked by you'r method. I did not have the old bay seasoning, but proceeded with the recipe without it. I tasted the subtle taste of the white wine. However the cook time was 50 minutes with lid on for me. I would have rated this a 7 if cook time had not been so off. (would have been horrified if I planed on this recipe that should have only taken only 20 minutes for somewhat of a gathering) and it didn't. I checked it for tenderness at 20 minutes, then 40 minutes and continued to cook another 10 minutes and I called it done and devoured it. Yum, non the less of the outstanding cooking time it was very tasty and I enjoyed very much I love artichokes! And I will try you'r recipe again with the old bay seasoning. I love artichokes
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I didn't make any changes to this recipe until the end. I cooked off most the liquid remains in the pan after removing the artichokes and then melted my butter for dipping in it. So my butter had the flavor of the Old Bay, lemon, garlic and wine. It kicked it up a notch. I am grateful that they were so easy to make after working a twelve hour shift! And so much better than anything I could have just picked up at a late night drive thru! Saved the day for sure.
see 46 more reviews
Tweaks
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How nice not to have water-logged chokes! Great tasting and easy to do, couldn't ask for more. I didn't even come close to running out of liquid in the pan (I used chicken stock instead of wine). I also used waaayyy more garlic (3T crushed). I didn't like the butter & hot sauce combo but I'm not a fan of dipping in butter - I did enjoy adding the hot sauce to my normal mayo & dijon mustard dip. Thanks very much!
RECIPE SUBMITTED BY
Geema
Naples, 87
<p>Life often interupts our comfortable routines in very unexpected ways and in the past three years I've certainly faced some challenges. As a health nut who ate mostly vegetarian I was beyond shocked to discover that I was diabetic. <img title=Yell src=../tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> I shouted and rebelled and cried. But the good news is that I can control my glucose levels simply by eating very low carb. What a complete turn around it was to pass up all my high carb vegetarian foods like grains, and veggies and embrace meat! <img title=Surprised src=../tiny_mce/plugins/emotions/img/smiley-surprised.gif border=0 alt=Surprised /> I've adjusted to this limited diet and thanks to Zaar can eat a nice variety of healthful meals.</p>
<p> The next challenge was a freakish fall I took while in New York with my daughter that left me paralyzed and in much pain. I thank God that I am so much better today after more than two years recovery, with total mobility and just some minor pain in my arms and hands. Cooking and communicating here was not really on my priority list. But, I am back in action and ready to cook, take photos, and enjoy this wonderful community of friends.<img title=Laughing src=../tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /></p>
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