Arichoke Hearts with Lemon and Parsley

[Guest guest]

Artichoke Hearts with Lemon and Parsley

 

This nibble-while-you-work dish can be fun to make with a friend.

You can snack on the leaves, dipped in vegan margarine or vinaigrette, while

you prepare the hearts for sautéeing.

 

( To keep artichokes from floating on top of the water, lay a heavy

plate on top. This will keep them submerged as they cook.)

 

4 large artichokes, stems trimmed to 1 inch

4 lemons, cut in half

3 tablespoons fruity extra-virgin olive oil

Pinch dried red pepper flakes

1/4 cup roughly chopped Italian parsley

Salt, to taste

 

In a large saucepan with a tight-fitting lid, arrange artichokes

with enough water to cover. Squeeze the juice from 3 of the lemons

into saucepan, then add the lemon skins to the pot. Bring to a boil.

Reduce heat, cover pan, and simmer until a fork comes easily out of a

stem when poked, about 45 minutes. Drain.

 

Remove petals from artichokes (these can make an excellent snack for

the cook, dipped into a lemon-vegan margarine mixture or a vinaigrette) and

gently push out the bristly central " choke " with even thumb pressure

on all sides. (Or use a melon baller to cut out the choke.) Slice the

resulting artichoke hearts into bite size pieces.

 

In a medium skillet over medium-high heat, sauté pepper flakes in

olive oil until flakes sizzle slightly. Do not brown. Add artichoke

slices and sprinkle with parsley. Cook without disturbing for about 2

minutes, until crisp and golden. Turn slices over and brown for 1 to

2 more minutes. Sprinkle liberally with juice from remaining lemon

and salt. Transfer to plates and serve either hot or at room

temperature.

 

 

Makes 4 servings