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1
L. Remove tough outer leaves from each artichoke by pulling each leaf out and down till it snaps off at base.
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2
Repeat till the tender, yellow-green leaves have been reached.
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3
With stain-less steel knife, cut off 1 inch from top of each artichoke; throw away.
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4
(If using the leaves for another use, such as steaming for a first course, to prevent discoloration, drop in bowl of water with a little lemon juice added.)
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5
Remove stem from each artichoke.
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6
Rub all cut surfaces of artichoke with cut lemon to prevent discoloration.
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7
With paring knife, trim dark green base from each artichoke bottom.
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8
Rub with cut lemon.
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9
With tsp., scrape out choke, the hairy center of each artichoke, and throw away.
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10
Cut each artichoke bottom into thin wedges; place in lemon-water.
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11
2.
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12
Heat oil in large, non-aluminum skillet over medium-high heat.
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13
Add in red pepper and garlic; saute/fry 2 min.
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14
Drain artichokes.
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15
Add in artichokes, salt, and sage to skillet; saute/fry 2 min.
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16
Add in broth.
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17
Cover and simmer 20 min or possibly till tender.
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18
Serve hot or possibly at room temperature.
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19
*Note: For an easier-to-prepare, but not quite as flavorful, alternative, substitute 1 package (10 ounces) frzn artichoke hearts, thawed, for the fresh, and reduce the salt to 1/4 tsp.. Make-Ahead Tip: The dish can be made a few hrs ahead and refrigerated, covered.
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20
Gently reheat.
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21
Recipe can be halved or possibly doubled.
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22
Nutrient Value Per
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23
Times
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24
Serving Ideas : Serve with grilled meats or possibly pasta and crusty bread.
