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Glazed baby artichokes

Glazed baby artichokes
Mark Boster / Los Angeles Times

OF the many ways to transform produce, glazing is among the most dramatic. Adding butter and herbs is a mere cosmetic makeover, while steaming is just a spa treatment. Glazing is a total face-lift. And this is beauty that is ... Read more

Total time: About 35 minutes | Serves 4
  • Juice of 1 lemon
  • 16 baby artichokes
  • 2 strips top-quality bacon (preferably Niman Ranch or Nueske's), cut into 1/2 -inch pieces
  • 3/4 cup very rich turkey, veal, duck or chicken stock
  • 1/2 teaspoon tamari
  • 1 1/2 tablespoons Meyer lemon juice (or scant 1 tablespoon regular lemon juice)
  • Freshly ground black pepper to taste

Step 1Add the lemon juice to a medium bowl of cold water. Trim the stems, any rough outer leaves and the pointy cone off each artichoke, placing each in the acidulated water as it is trimmed. Peel the tough outer leaves off each artichoke, leaving only the pale, tender ones at the center. Slice each lengthwise into quarters.

Step 2Fry the bacon in a medium skillet over medium heat until the meat is almost crisp and the fat is rendered, about 2 minutes. Drain the bacon on a paper towel. Remove all but 2 tablespoons of the fat from the pan.

Step 3Drain and dry the artichoke pieces on paper towels and add them to the pan. Cook, stirring constantly, 5 minutes. Deglaze the pan by adding stock to the artichokes and scraping up any brown bits. Stir in the tamari and the Meyer lemon juice. Cover the pan and cook until the artichokes are tender to the core, about 5 minutes.

Step 4Uncover the pan and cook until the liquid is reduced to a glaze. Season with salt and pepper to taste and crumble the bacon over. Serve immediately.


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