Post by Amani on Apr 22, 2014 11:29:41 GMT -5
Caramelized Baby Artichokes, Turkish-Style
This recipe is from Amaryll Schwertner, chef-owner of Boulette's Larder and Bouli Bar in San Francisco. The Turkish method of braising in olive oil "melts" small baby artichokes to a near compote. The caramelized artichokes can be served on their own, as a component in salads or antipasti, or with pasta, grains or meats. The recipe is more of an instructional method of oil braising, and can be used with other vegetables.
12 small or baby artichokes, about 1 1/4-1 1/2 pounds
3/4 cup extra virgin olive oil (see Note)
2 or 3 little hot dried chiles or about 1/2 teaspoon Marash chile flakes, to taste
1 organic lemon, cut in 1/4-inch slices, seeds removed
1 bay leaf
1/4 cup dry white wine
1/2 teaspoon sea salt, to taste
1/2 bunch thyme
Move a rack to the middle of the oven and preheat the oven to 425°.
Pull off and discard the tougher, dark green outer leaves of the artichokes until you get to the tender, lighter green portion. Cut the tips of the leaves back about 3/4-inch, thinly trim the stem, then halve the artichokes lengthwise. Set aside.
Pour the olive oil into an ovenproof, 9- to 10-inch saute pan that will accommodate the artichokes in a single layer. Add the hot chiles or chile flakes, lemon slices, bay leaf and wine, then arrange the artichokes cut side down. Add the sea salt and thyme.
Cover the pan and place in the oven. The wine cooks down and the artichokes braise in the seasoned oil. Check at about 40 minutes and adjust the heat if needed. The oil should be at a hard simmer. Cook until the artichokes are very soft and caramelized on the cut side, about 1 hour total. If needed, remove any remaining tough leaves.
Serve warm or at room temperature.
Note: The braising oil can be saved to use in salad dressing or a homemade mayonnaise that is blended with some of the roasted lemon.
Serves about 4 as a starter.
Per serving: 185 calories, 4 g protein, 12 g carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 252 mg sodium, 6 g fiber.
This recipe is from Amaryll Schwertner, chef-owner of Boulette's Larder and Bouli Bar in San Francisco. The Turkish method of braising in olive oil "melts" small baby artichokes to a near compote. The caramelized artichokes can be served on their own, as a component in salads or antipasti, or with pasta, grains or meats. The recipe is more of an instructional method of oil braising, and can be used with other vegetables.
12 small or baby artichokes, about 1 1/4-1 1/2 pounds
3/4 cup extra virgin olive oil (see Note)
2 or 3 little hot dried chiles or about 1/2 teaspoon Marash chile flakes, to taste
1 organic lemon, cut in 1/4-inch slices, seeds removed
1 bay leaf
1/4 cup dry white wine
1/2 teaspoon sea salt, to taste
1/2 bunch thyme
Move a rack to the middle of the oven and preheat the oven to 425°.
Pull off and discard the tougher, dark green outer leaves of the artichokes until you get to the tender, lighter green portion. Cut the tips of the leaves back about 3/4-inch, thinly trim the stem, then halve the artichokes lengthwise. Set aside.
Pour the olive oil into an ovenproof, 9- to 10-inch saute pan that will accommodate the artichokes in a single layer. Add the hot chiles or chile flakes, lemon slices, bay leaf and wine, then arrange the artichokes cut side down. Add the sea salt and thyme.
Cover the pan and place in the oven. The wine cooks down and the artichokes braise in the seasoned oil. Check at about 40 minutes and adjust the heat if needed. The oil should be at a hard simmer. Cook until the artichokes are very soft and caramelized on the cut side, about 1 hour total. If needed, remove any remaining tough leaves.
Serve warm or at room temperature.
Note: The braising oil can be saved to use in salad dressing or a homemade mayonnaise that is blended with some of the roasted lemon.
Serves about 4 as a starter.
Per serving: 185 calories, 4 g protein, 12 g carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 252 mg sodium, 6 g fiber.