+
0 (0)

Sides, Vegetables, Vegetarian

Artichokes Clamart

Artichokes Clamart
Los Angeles Times

Baby artichokes, each cut in half, hang drying on a clothesline stretched across my kitchen. Artichoke leaves overflow the table and cascade across the floor. Dozens of meticulously trimmed large artichokes poised in enormous metal bowls look like green roses. ... Read more

Time: About 25 minutes | Serves 4
  • 12 baby purple artichokes
  • 3 tablespoons unsalted butter, divided
  • 1 1/4 cups small peas, fresh is best, but frozen and defrosted works fine
  • 2 cups thinly sliced romaine lettuce hearts
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Step 1Trim the artichokes (peel off the tough outer leaves and trim the stems) and put them in a saute pan with 2 tablespoons of butter over medium heat.

Step 2Add the peas and lettuce, the salt and sugar and 3 tablespoons water; cover and simmer gently over medium-low heat for 15 minutes, until artichokes are tender.

Step 3Add the remaining tablespoon of fresh butter and serve immediately.

Note: Adapted from "Larousse Gastronomique," 1961 edition.

HAVE YOU TRIED


Little Next Door's raspberry financiers
Little Next Door's raspberry financiers

Braised savoy cabbage with anchovies
Braised savoy cabbage with anchovies

Pineapple-infused sake
Pineapple-infused sake

Turkey in a bag with Molly's Passover vegetable stuffing
Turkey in a bag with Molly's Passover vegetable stuf...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Chickpea turnovers
Creamy home fries
Tomato-ricotta-thyme tart
Pumpkin-Gruyere gratin