8-12 artichokes...baby or small or 4-6 medium or large
1 leek, chopped
1 medium onion, diced
2 cloves garlic, minced
1 carrot, shredded
extra virgin olive oil
splash white wine
1/2 cup water
1-2 tbsp chili paste (1 use a brand called silafunghi...hot chili sauce)
freshly cracked black pepper
have ready a medium sized bowl of ice water. cut each lemon in half, squeeze the juice into the water bath and add the used lemon halves...set aside. prepare artichokes by turning each artichoke onto its side and, using a sharp knife, cut off the top 1/3 of the leaves. pull off all the dark green leaves of each artichoke. this step is very important...you need to remove everything until you get to the light green leaves. you will probably feel like you are discarding most of the artichoke...no worries! those dark green leaves will never soften enough to be edible. cut each artichoke in half lengthwise and then in half again into quarters. peel the stem using a paring knife and then scoop out the tough thistley part of the center or heart called the "choke". as soon as you finish preparing each artichoke, place it in the lemon water bowl. this will help prevent browning.
add a tablespoon of the evoo to a large sauté pan and warm. add the leeks and onion and sauté until soft and translucent. add the garlic and carrot and continue cooking until the onions just begin to turn brown and caramelize. add another tablespoon of evoo. drain the artichokes and add to the pan (discard lemon halves). sauté for a couple of minutes and then add a pinch of salt, pepper, the wine, water and 1 tbsp of the chili sauce. stir. cover and simmer for 15-20 minutes or until the artichokes give easily when pierced with the point of a sharp knife. when tender, remove from heat and taste. add additional chili sauce if you want a bit spicier dish. correct seasonings if needed, but do this step last. chili paste/sauce often contains a lot of salt so you may not need to add any more.
serve as is for a side dish...or add to hot, cooked pasta with a bit more olive oil if needed...delicious! (also, terrific on grilled bread as a bruschetta topping.)
best, and happy cooking!
napa farmhouse 1885™
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