Ingredients
-
2
-
6
-
2
-
1/4
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Garlic Sauteed Artichokes, Artichokes are sauteed in garlic butter before steaming A simple and delicious way to use artichokes!, 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
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Rinse Artichokes Under Cold Water, and Use a Sharp Knife to Cut the Top 1/3 Off of Each One. |
|
2
Done
|
Trim the Stems to About 1 Inch, and Remove the Smaller Leaves from Around the Base. |
|
3
Done
|
Use Scissors to Remove Any Remaining Leaf Tips. |
|
4
Done
|
Cut Each Artichoke in Half from the Bottom to the Top, Then Use a Spoon to Scrape Out the Hairy Choke. |
|
5
Done
|
Rinse Again to Remove Any Residual Hairs. |
|
6
Done
|
Melt the Butter in a Large Skillet Over Medium Heat. |
|
7
Done
|
Add the Garlic, and Saute For About 1 Minute to Flavor the Butter. |
|
8
Done
|
Arrange Artichoke Halves Cut-Side Down in the Skillet. |
|
9
Done
|
Saute For About 5 or 10 Minutes, or Until Lightly Browned. |
|
10
Done
|
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. |
|
11
Done
|
a Fork Should Easily Pierce the Stem. |
