let me confess something: i love artichokes. particularly when packed in oil, or brined. or, when i don’t have to prepare them. but, at the market today i found myself faced with whole artichokes, at a good price. and who wouldn’t pick some up? except, how to prepare them?
turns out, they’re a pain in the arse to prepare. very demanding, needy vegetables. it will take a lot of desire from me to want to prepare them again. but, they were good. oh, they were good. just not, y’know, middle-of-the-week-lunchtime good.
juice of one lemon
1 tablespoon olive oil
salt and pepper to taste
(optional: some pancetta or prosciutto, because that never hurt anything)
prepare the artichokes, as outlined.
quarter the artichokes and put into a saucepan with the juice of half a lemon (to prevent browning)
cover with water
bring the water to a boil and allow to simmer for about 5 minutes
pull the artichokes from the water and pull the leaves off
pour oil into a small saucepan and bring to medium heat
throw the leaves into the pan along with the juice of half a lemon, salt and pepper and prosciutto (if using).
fry the artichoke leaves for another 5 minutes on a medium heat until lightly browned
i put these on top of a panini, along with oven-roasted plum tomatoes. really, really delicious. especially for a weekday.