If I’m going to make a fancy, complicated stuffed artichoke dish, then peeling fresh artichokes is worth the trouble. When I just want to eat artichokes without any fuss, however, I turn to this recipe. The trick is to cook the artichoke hearts until they are really crispy. Before you start making this recipe, defrost the artichokes in the refrigerator. Put them in there a day ahead. Before cooking, drain them very well in a colander for about 15 minutes and then press on them gently with paper towels.
You could use the canned artichoke hearts (not the marinated kind), well drained, but they will be softer and will probably fall apart more easily. They probably won’t actually get crispy, but they will still taste good, in a different way. If that’s what you have, go ahead and try it.
– 1 tbs olive oil
– 1 package (about 9 oz) frozen artichoke hearts, defrosted and well drained
– ½ tsp salt
– ½ tsp black pepper
– 1 tsp minced fresh rosemary
– ¼ tsp fresh lemon juice
– 3 tbs freshly grated parmesan cheese, divided
– 1 tsp minced fresh parsley
1. Heat a nonstick pan over high heat. Add the olive oil, artichoke hearts, salt, and pepper. Cook without stirring until the artichokes are browned on one side, then toss. Continue to cook until the artichokes are crispy.
2. Add the rosemary, lemon juice, and 2 tablespoons of the parmesan. Toss to coat. Put the artichokes in a serving bowl and sprinkle with the remaining 1 tablespoon of parmesan and the parsley.
This is an excerpt from The Skinnygirl Dish by Bethenny Frankel, available on Amazon.com.
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