Pan-Seared Baby Artichokes
- 1 1/4 pound baby artichokes (about 14 to 16)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons drained capers, patted dry with paper towels
- 1 shallot, finely chopped (about 1 tablespoon)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red chile flakes
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 2 tablespoons coarsely chopped fresh dill
- Zest of 1 lemon
Trim bottom ends of artichoke stems and pull off and discard tough outer leaves until you get to very light green ones. Trim off and discard the top 1/2 inch of the artichokes and cut artichokes in half lengthwise.
Heat oil in a large skillet over medium-high heat.
Add capers and carefully fry until lightly browned and crisped, 3 to 4 minutes. Pour oil and capers into a bowl.
Spoon 1 tablespoon of the caper oil back into the skillet and place over medium heat.
Add artichokes cut sides down to the skillet and sprinkle with shallot and salt. Cook until browned, about 4 minutes.
Turn artichokes over and add wine and chile flakes. Bring to a boil and cook 1 minute, then add 3/4 cup water and lemon juice; cover skillet and adjust heat so artichokes simmer.
Cook until outer leaves of artichokes are very tender, about 20 minutes.
Uncover the pan; if there’s more than a few tablespoons liquid, continue to simmer the artichokes over very low heat to let the liquid evaporate. Transfer artichokes and pan juices to a platter.
Sprinkle with reserved fried capers and remaining oil and garnish with dill and lemon zest.
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- 1 1/4 pound baby artichokes (about 14 to 16)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons drained capers, patted dry with paper towels
- 1 shallot, finely chopped (about 1 tablespoon)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon crushed red chile flakes
- 1/4 cup white wine
- 1 tablespoon lemon juice
- 2 tablespoons coarsely chopped fresh dill
- Zest of 1 lemon