Sauteed Venetian Artichokes
 
 
Serves 2
Author:
Recipe type: Vegetables, Vegan, Venetian
Ingredients
*You can cook in this way many types of artichokes. If you can't find a boat to take you to St. Erasmo, I suggest you should use the purple artichokes which are the youngest and more tender and can be found in springtime.
  • 8-10 small artichokes
  • 2 big cloves of garlic
  • 2 tbsp extra-virgin olive oil
  • 1 small bunch of fresh parsley
  • 250ml vegetable stock
  • 1 lemon
  • Salt
Instructions
  1. Pull away the outer leaves and trim those that are prickly. Cut the artichokes in half and wash them in a bowl of cold water and the lemon juice. Leave them to soak while you proceed with the following:
  2. Heat the vegetable stock in a small pot. Clean and wash the parsely and the garlic, then roughly chop them together.
  3. Put the olive oil in a nonstick saucepan, better if high edged, and add the chopped garlic and parsely. Now, take the artichokes out of the water and dry them slightly.
  4. Sauté the garlic and parsely, and add the artichokes, halved side down in the saucepan. Leave it to simmer for a few minutes on a medium heat, and then add enough vegetable stock to almost to cover.
  5. Put the lid on and leave it to cook on a medium-high heat for about 20 minutes. Then take the lid off and leave it for 5 -10 minutes to reduce the stock but be careful not to let them dry too much. Add the salt to taste.
Recipe by The Freaky Table at http://www.zairazarotti.com/the-colours-of-the-lagoon-sauteed-venetian-artichokes/