Garlic Sauteed Artichokes
Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
- Ready In:
- 2 large artichokes (about 1 pound each)
- 6 cloves garlic, chopped
- 2 tablespoons butter
- 1⁄4 cup water
- 3 tablespoons chicken broth
- Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one.
- Trim the stems to about 1 inch, and remove the smaller leaves from around the base.
- Use scissors to remove any remaining leaf tips.
- Cut each artichoke in half from the bottom to the top, then use a spoon to scrape out the hairy choke.
- Rinse again to remove any residual hairs.
- Melt the butter in a large skillet over medium heat.
- Add the garlic, and saute for about 1 minute to flavor the butter.
- Arrange artichoke halves cut-side down in the skillet.
- Saute for about 5 or 10 minutes, or until lightly browned.
- Reduce heat to low, and pour in water& chicken broth, cover, and let steam for 15 to 20 minutes, or until the artichokes are tender.
- A fork should easily pierce the stem.
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This is probably a healthier way than I normally make artichokes (boiled to oblivion then dipped in salt and butter) but I think I prefer that method to this one. My husband liked this method more though. We kept the stem and 1/3 top on, waste not, want not I say. We did pull the hairy center out though. I cooked it for twice the recommended time and the outer leaves were still a little too tough to eat, but the inside was plenty cooked by that point so I didn't want to cook it any longer. I also used completely chicken stock and no water and 11 garlic gloves instead of 6 since we like extra garlic.