Sauteed Artichoke Bottoms

Recipe Ingredients

2		Artichokes - (abt 1 lb ea) (large)
1		Lemon - cut in half
2 tablespoons	30ml	Extra-virgin olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Chicken stock

Recipe Instructions

Cut or break off each of the stems, leaving a flat base. Turn the artichokes with a paring knife, discarding all the leaves, stopping when you get to the indentation near the bottom of the artichoke. Cut across the indentation and scoop out the hairy choke with a small teaspoon. Trim around the bottom, smoothing out the rough edges, and rub with the lemon halves to prevent discoloration. Cut each bottom into 6 or 8 wedges and reserve with the lemon halves in cold water to cover.

When ready to cook, remove the sliced artichokes from the water and drain well. Heat the oil in a small skillet or saute pan, add the artichokes, season lightly with salt and pepper and saute over medium heat until lightly golden, 3 to 4 minutes. Pour in the stock and simmer until the artichokes are tender and most of the liquid has evaporated, about 10 minutes. Adjust the seasoning and use as needed.

This recipe yields enough for 2 small pizzas.

Nutrition per serving: Calories 217; Fat 14g; Carbohydrates 18g; Cholesterol 0mg; Sodium 216mg; Protein 8g; Fiber 9g; Calories from Fat 58%; Calories from Carbs 33%.

Source:
Wolfgang Puck's Pizza, Pasta, and More by Wolfgang Puck, Judy - Gethers (Random House, 2000)

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