Smokey Pan-Roasted Artichokes - California Ripe Olives
Savor smokey pan-roasted artichokes with California Black Ripe Olives, bacon, and herbs for a delicious, flavorful side dish.
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Cooking tools:
- Steaming rack
- Stockpot
- Chef's knife
- Cutting board
- Saute pan
- Mixing bowl
- Fine-mesh sieve
- Colander
- Wooden spoon
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 2 (8 oz. each) artichokes
- 4 ounces bacon, chopped
- 1/4 cup shallots, minced
- 1/4 cup pine nuts
- 1/3 cup California Black Ripe Olives, wedged
- 1 tablespoon parsley, chopped
- 1/2 teaspoon thyme, chopped
- 2 teaspoons olive oil
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1 dash black pepper, coarsely ground
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