Omit the cheese and sprinkle the artichokes with 1/3 cup toasted pine nuts.It’s only been in this century that it’s become easy to find baby artichokes in North American markets. These small versions of the globe artichokes are totally edible; it’s not necessary to remove and discard the hairy “choke.” Artichokes are traditionally part of an antipasti spread.
Makes 8 to 10 servings as part of an antipasti table or 4 to 6 servings as a side dish | Prep time: 30 minutes | Minimum cook time: 3 hours in a medium slow cooker
2 lemons
2 dozen baby artichokes
3 tablespoons olive oil
3 shallots, diced
2 garlic cloves, minced
1/2 cup chopped prosciutto di Parma
3/4 Chicken Stock or purchased stock
1/2 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1. Place 6 cups of very cold tap water in a mixing bowl, squeeze in juice from lemons, and add lemon halves.
2. Work on 1 artichoke at a time because they discolor very quickly. If there is a stem, trim and peel the dark green skin from the stem. Break off all the small dark leaves on the bottom so that the artichoke resembles a rose bud. Cut off the top 1 inch, and then cut them in half lengthwise. Place in the lemon water, and repeat until all artichokes are trimmed.
3. Heat oil in a large skillet over medium-high heat. Add shallots, garlic, and prosciutto, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. Drain artichokes and add them to the skillet along with stock, wine, lemon juice, thyme, and bay leaf. Bring to a boil, and transfer mixture to the slow cooker.
4. Cook on Low for 3 to 4 hours or on High for 11/2 to 2 hours, or until artichokes are very tender. Add butter to the slow cooker, and cook until melted.
5. Remove and discard bay leaf. Season with salt and pepper to taste, and transfer artichokes and 1/2 cup of braising liquid to a serving dish. Combine cheese and parsley in a small bowl, and sprinkle over artichokes. Serve warm or at room temperature.
Note: The dish can be prepared up to 2 days in advance without the parsley and cheese and refrigerated, tightly covered. Reheat it, covered, over low heat until warm, stirring occasionally, then sprinkle with the topping mixture.
Variations:
Omit the cheese and sprinkle the artichokes with 1/3 cup toasted pine nuts.
Add 2 finely chopped anchovy fillets to the skillet, and omit the salt.