SAUTEED ARTICHOKES

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Sauteed Artichokes image

This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Pistachios

Number Of Ingredients 7

2 lemons
8 baby artichokes, trimmed
1 tablespoon extra-virgin olive oil
Fine sea salt and freshly ground pepper
1/4 cup plus 2 tablespoons white wine
2 tablespoons pistachios
Pinch of freshly grated Parmesan cheese

Steps:

  • Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.
  • Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.
  • Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.

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