Look at these pretty purple baby artichokes we picked up at the farmer's market yesterday:
They were so tender I only had to peel back a few leaves. I sauteed onions, garlic and red chile flakes in olive oil for a few minutes then added halved artichokes and cooked for another 10 minutes. Next I added wine until it reduced by half, then added chicken stock, fresh thyme & bay leaf and simmered for about 30 minutes.
While the artichokes were simmering I made the bread crumbs. I sliced pieces of rustic bread, drizzled with olive oil, sprinkled with salt & pepper and toasted in the oven for about 10 minutes. I ground the bread in a food processor into coarse pieces. Mixed with garlic, cheese and lemon zest. Put the artichokes in a baking dish cover with bread crumbs and bake for about 20 minutes. Top with a little more cheese before serving:
I served the artichokes with roasted chicken (cured in salt instead of a brine this time-delicious) and heirloom tomatoes. As I'm sure you can tell from the photos, I was a little heavy-handed with the bread crumbs. But it was still great, like stuffed artichokes without all the work.
They were so tender I only had to peel back a few leaves. I sauteed onions, garlic and red chile flakes in olive oil for a few minutes then added halved artichokes and cooked for another 10 minutes. Next I added wine until it reduced by half, then added chicken stock, fresh thyme & bay leaf and simmered for about 30 minutes.
While the artichokes were simmering I made the bread crumbs. I sliced pieces of rustic bread, drizzled with olive oil, sprinkled with salt & pepper and toasted in the oven for about 10 minutes. I ground the bread in a food processor into coarse pieces. Mixed with garlic, cheese and lemon zest. Put the artichokes in a baking dish cover with bread crumbs and bake for about 20 minutes. Top with a little more cheese before serving:
I served the artichokes with roasted chicken (cured in salt instead of a brine this time-delicious) and heirloom tomatoes. As I'm sure you can tell from the photos, I was a little heavy-handed with the bread crumbs. But it was still great, like stuffed artichokes without all the work.
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