Baby Artichoke and Scallion Saute

By garciamoss

Ingredients

• 20 to 24 baby artichokes
• Juice of 2 lemons
• 3 tablespoons chopped parsley leaves
• 1 garlic clove, chopped
• 2 teaspoons lemon zest
• 2 tablespoons extra-virgin olive oil
• 1 bunch scallions, including an inch of the greens, thickly sliced
• 1/2 cup dry white wine
• 1 tablespoon chopped tarragon
• Salt and freshly ground pepper

Details

Adapted from blog.foodnetwork.com

Preparation

Step 1

Trim away the artichokes’ outer dark leaves and discard. Next, with a paring knife, carefully peel back any fibrous portion of the stems. Place the whole, peeled artichokes in a bowl with lemon juice and enough ice water to cover.

Fill a pot with salted water and bring it to a boil over high heat. Add the artichokes and boil until tender-firm, about 10 minutes. Drain and pat dry. Slice the artichokes lengthwise in halves or thirds. (This can be done ahead of time).

Meanwhile, make the gremolata. Toss the parsley, garlic and lemon zest together until a coarse mixture forms. Set mixture aside.

Heat oil in a large skillet set over high heat. Add the artichokes, cut sides down, and saute until the hearts color in places, after several minutes. Stir in the scallions and wine. Once the wine boils off, add 1 cup water and half the gremolata and tarragon. Lower the heat and simmer until the artichokes are fully tender, between 5 and 10 minutes.

Turn off the heat and stir in the remaining gremolata and herbs. Season with salt and pepper to taste. Tip the artichokes, with their juices, onto a serving plate and serve.