Artichoke Hearts

By grammadot

Ingredients

• 5 long-stemmed artichokes, leaves picked, chokes removed, stems peeled
• 1/2 cup Italian bread crumbs
• 2 tablespoons fresh, chopped oregano leaves
• 1/4 cup parmigiano reggiano
• 1 teaspoon finely chopped garlic
• 1/4 cup extra virgin olive oil
• 2 tablespoons olive oil
• 2 tablespoons white wine
• 3/4 cup chicken stock
• Juice of 1 lemon
• 2 tablespoons unsalted butter
• 1 garlic clove, sliced
• Salt and fresh ground black pepper, to taste
• Shaved parmigiano reggiano, for garnish, optional
• Chopped parsley, for garnish, optional

Preparation

Step 1

1 Using a large steamer set over boiling water, steam artichoke hearts with stems until just tender, about 20 minutes. Transfer to an ice bath to cool. Drain on paper towels and cut the artichoke length wise, set aside.

2 Using a large bowl, combine the bread crumbs, oregano, cheese, chopped garlic and the extra virgin olive oil. Season with salt and pepper, to taste.

3 Preheat oven to broil. Using a large saute pan over medium-high heat, heat 2 tablespoons olive oil. Add the artichokes, cut-side down and sear until golden brown. Flip the artichokes, add sliced garlic and cook until garlic is just golden brown. Deglaze pan with white wine. Add stock, lemon juice and butter. Season with salt and pepper, to taste.

4 Transfer artichokes to a baking sheet. Continue to reduce sauce by half or until thickened. Divide bread crumb mixture on top of artichokes. Broil until golden brown, rotating pan, being careful not to burn.

5 Pour sauce on serving plate and top with artichokes. Garnish with parmigiano reggiano and parsley, if desired.

Makes 5 appetizer servings.

Nutrition information per serving: 330 calories, 65% calories from fat, 24 g fat, 6 g saturated fat, 17 mg cholesterol, 23 g carbohydrates, 9 g protein, 330 mg sodium, 7 g fiber