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    You are in: Home / Recipes / Sherry Pan Seared Artichokes Recipe
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    Sherry Pan Seared Artichokes

    Sherry Pan Seared Artichokes. Photo by Sharon123

    1/1 Photo of Sherry Pan Seared Artichokes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    tootie1's Note:

    Delicious and you will want to savor each bite! Adapted from Fine Cooking magazine.

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    Ingredients:

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Snap off the dark green outer leaves of the artichokes until only the pale tender inner leaves remain.
    2. 2
      Cut off all but 1 inch of the stem. Cut off the top third of the artichoke leaves.
    3. 3
      Using a paring knife, peel away the tough outer layer of the stem and remove the base of the leaves, leaving a smooth surface.
    4. 4
      Cut the artichokes in half lengthwise: with a melon baller or small spoon, scoop out and discard the hairy choke and thorny inner leaves.
    5. 5
      Cut each half in two wedges and toss them with 1 tbsp olive oil in a large bowl. Combine the vinegar and sherry with 1/4 cup water in a small dish. Set aside.
    6. 6
      Heat the remaining 3 tbsp olive oil and garlic in a 10" saute pan over medium high heat and cook, stirring, until the garlic starts to turn golden, about 2-3 minutes. Remove garlic and discard.
    7. 7
      Add artichokes to pan and arrange them with one cut side down. Cook until nicely browned , 3-5 minutes. Turn and cook the other cut side until also nicely browned, about 3 minutes more. Turn the artichokes on their curved side. Sprinkle the lemon zest on the artichokes and season with salt and pepper. Reduce heat to low, add the vinegar, sherry and water, cover, and simmer until the liquid has reduced to about 1 tbsp and the artichokes are tender when pierced with a fork, about 5 minutes.(If the artichokes are still undercooked after liquid is reduced, turn off heat and let sit, covered a few more minutes until they reach the desired doneness).
    8. 8
      Remove the pan from the heat, sprinkle the thyme on the artichokes and stir well. Season to taste with more salt and pepper.
    9. 9
      Serve immediately, or let rest uncovered, and serve slightly warm. Enjoy!.

    Ratings & Reviews:

    • on October 06, 2008

      55

      FALL PAC 2008: I love love artichokes. This was a delicious new way for me to prepare them!! Excellent recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 06, 2008

      55

      Oh my gosh! So worth the effort! I savored every bite! This is company worthy. Thanks tootie!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sherry Pan Seared Artichokes

    Serving Size: 1 (1112 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 253.0
     
    Calories from Fat 124
    49%
    Total Fat 13.8 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 230.0 mg
    9%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 13.2 g
    53%
    Sugars 0.1 g
    0%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    sherry wine vinegar

    kosher salt

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