Ingredients
3 globe artichokes (see note)
1 lemon, cut in half (for brushing on artichoke to prevent browning)
2 teaspoons pecan or avocado oil (or oil of choice)
1 cup white wine
1 cup stock (vegetable or chicken)
3 cloves garlic, crushed
1 teaspoon fine sea salt
1 tablespoon pecan or olive oil, for garnish
Garlic Pecan Breadcrumbs
2 cups fresh pecan pieces
2 teaspoons lemon zest
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes (optional)
Process:
- To Prepare the Artichokes: Remove any loose or broken leaves on artichoke and take off any leaves attached to the stem.
- Trim off the tip of the stem (or if you do not like the taste of the stem you can remove the whole thing) and peel it using a vegetable peeler.
- Trim off the top 1/3 of the artichoke and squeeze a bit of lemon juice on to cut areas to prevent browning. Using a serrated knife is easiest.
- Using kitchen sheers trim off the remaining thistles on the outer leaves. Gently open up artichoke and rinse really well under cold water, getting water inside of the leaves to get out any debris.
- Once cleaned, carefully cut artichokes in half.
- Using a spoon remove the “choke.” You must do this as they can be a choking hazard (hence the name). This is the purple / pink inner leaves extending down to the white fuzzy hairs. Simply scoop it out and discard.
- Using a large heavy bottomed skillet, heat avocado oil over medium-high heat. Once heated, gentle place artichokes cut-side down and brown for 3 to 5 minutes.
- Turn heat down to medium and carefully add broth, wine, 1 teaspoon salt and garlic cloves to the artichokes.
- Turn heat to medium-high to bring the broth to a simmer, and then reduce heat to medium-low and cover. A glass lid is useful here to keep an eye on the liquid level.
- Simmer for 20 to 25 minutes, until artichokes are easily pierced with a sharp knife. Check often on artichokes to make sure all the broth has not evaporated.
- Meanwhile, make the pecan breadcrumbs: by pulsing pecans, zest, garlic powder, black pepper remaining 1/2 teaspoon salt and red pepper flakes until they fine, but not pureed.
- Once artichokes have fully cooked, pre-heat the broiler.
- Place cooked artichokes cut side up on a rimmed baking sheet and sprinkle with breadcrumbs. Lightly drizzle oil on top and broil for 2 to 4 minutes until nuts are toasted. Serve warm.
Recipe notes: Choose artichokes that feels heavy for their size, indicating that it has a good amount of moisture with tightly closed leaves. The artichoke should not have a lot of bruising or brown spots. We are using the normal sized globe artichokes, as opposed to the small or baby ones. If you choose to use baby ones you will have to adjust the cooking time.
