Artichokes à la Grecque
Quintessential French-flavored artichokes sautéed in olive oil and wine, swirled with butter—perfect over fish or pasta. Zesty and seasonal.
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Cooking tools:
- Mixing bowl
- Chef's knife
- Spoon
- Cutting board
- Skillet
- Tongs
- Plate
- Measuring cup
- Measuring spoon
- Stove
- Saucepan
- Whisk
- Colander
- Kitchen towel
- Paper towel
- Serving platter
- Wooden spoon
Ingredients
- 4 medium sized globe artichokes
- lemon water for artichokes ((see recipe))
- 4 tablespoons extra virgin olive oil (divided)
- 1 cup onion (peeled, diced 1/2" )
- 1/3 cup shallots (peeled, diced 1/3" )
- 6 medium button mushrooms ( cleaned, quartered )
- 3 medium garlic cloves (peeled, thinly sliced)
- 1/4 cup colored peppers (1/4” dice (red & yellow) )
- 2 medium bay leaves
- 1 teaspoon fresh thyme leaves
- 1 3/4 cup vegetable broth* (can use chicken broth)
- 1/2 cup dry wine
- 6 grates freshly cracked black pepper
- 1/4 teaspoon sea salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter (organic; use if making into a sauce** )
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