Preparing artichokes can seem like a daunting task! However, the payoff is worth it with this delightful vegan side dish recipe. While prepping the artichokes, work quickly and don't worry too much about even shapes. Serves 2 - 4 as a side dish.
- 8 medium sized organically grown artichokes
- 2 organically grown lemons
- 2 organically grown carrots
- 2 organically grown shallots
- 5 organically grown garlic cloves
- ½ cup LHF California extra virgin olive oil
- ½ teaspoon fennel seeds
- ½ teaspoon coriander
- a few sprigs of organically grown Italian parsley
- Kosher salt and freshly ground black pepper
Cut 4 wide strips of lemon zest, then cut one lemon in half.
Juice the other lemon, divide juice in half.
Finely slice the shallots.
Finely dice the carrots.
Thinly slice the garlic cloves.
Coarsely chop the parsley.
Prep the Artichokes:
Fill a large bowl with cold water. Squeeze the juice from the cut lemon halves into the water and drop the lemons in also.
Working one artichoke at a time, trim the artichokes into hearts. Cut off the top inch of the artichoke leaves, and snap off the outer leaves at the base. Work until you reach the pale yellow center leaves, then slice the remaining leaves off, straight across, at their base.
With a sharp knife, trim off any fibrous dark green base and sides of the heart.
Working on the stem, peel down the sides to the inner core, leaving about a ½ to 1 inch stem. Place the artichokes in the lemon water while preparing the rest of the hearts.
Heat a Dutch oven or large heavy pot over medium heat. (Pot should be large enough to fit the artichoke hearts in one layer with stems up.) Sauté ¼ cup of olive oil with the garlic, shallots, carrot, fennel seeds and coriander, stirring occasionally, for 2 -3 minutes.
Add in 2 cups water, lemon zest, half of the fresh lemon juice, salt and pepper to taste, and bring to a low boil. Add in the artichokes, arranging in one layer with stems up.
Reduce heat to medium-low. Cover the artichoke hearts with parchment or wax paper, cover with a lid, then simmer until just fork tender, about 20 minutes. Remove the artichokes, but reserve the cooking liquid.
When artichokes have cooled slightly, slice in half lengthwise. Cut out and discard the inedible fuzzy center choke.
Heat a large heavy skillet over medium high heat. Add in 2 tablespoons of olive oil. When the oil is hot, brown about the artichokes for about 2 – 3 minutes. (Depending on the size of your pan, you may need to do this in 2 or 3 batches.) Once browned, remove to a serving dish.
To the hot skillet, add in the saved cooking liquid with vegetables, remaining 2 tablespoons of olive oil, the remaining lemon juice, plus salt and pepper to taste. Bring to a rolling boil for 3 – 4 minutes, pour over the artichokes (you may have some liquid left over.) Garnish with fresh chopped parsley and serve right away or at room temperature.