Artichokes have arrived at the farmer’s markets and I’m lovin’ it! I have a great way to cook these up and my family loves it. They’re actually super spoiled ’cause they won’t eat them any other way!
They’re not so pretty at first, but with a pair of kitchen scissors you can turn these thistles into gems and get rid of the pokeys too.
Isn’t that beautiful? I see a quilt pattern in there somewhere…. On with the recipe. You will need the following ingredients:
- 4 artichokes (only 3 fit in the picture)
- 2 garlic cloves, minced
- 1/4 cup butter, melted
- 1/3 cup grated parmesan cheese
I like to microwave the butter and garlic together for about 30 seconds. One of my favorite smells – garlic in the kitchen!
You will want to steam the artichokes. This could take up to 30 minutes. When they’re cooked, the leaves should pull away easily and it should be tender to bite.
Once cooked and cool enough to handle, you need to spread apart the leaves like so:
Now for the good part – with a spoon, drizzle the garlic butter in between the leaves.
It’s o.k. if some of the garlic stays on top. Easier to get to! Next you will add the parmesan cheese. I use my hands to do this and it gets a bit messy, but it’s so worth it! Again, some of the cheese will stay on top but most of it should be in between the leaves.
If you have made these ahead of time, you can cover them and reheat in the microwave just before serving. If you’re ready to put them on the table right away, you might want to give them a quick minute in the microwave to melt the cheese a bit more.
Also on the menu is angel hair pasta with marinara sauce, butternut ravioli with brown butter and sage, and bruschetta. Gotta love those Italians!
I was having so much fun eating that I almost forgot to take this last picture!