Artichokes

I got artichokes this week in the box and wanted to eat them up early. A few months ago I tried a stuffed artichoke recipe that was disappointing, so Wednesday I prepared them plain. Pretty tasty.

2 artichokes

2 T. olive oil
2 cloves garlic, crushed and minced
1 t. thyme
Juice of 1/2 lemon
1/2 c. white wine
1/4 c. water

Trim the lower leaves from the artichokes. Trim the stem to 1 1/2 inches and peel. In a pressure cooker, brown the garlic and thyme in the oil. Set the artichokes on a little rack in the pot and add the liquid.

Pressure cook for 10 minutes and let sit until depressurized.

Make a dipping butter from

1 clove garlic, crushed and minced
juice of 1/2 lemon
1/2 stick of butter
2 T. white wine

Bring ingredients to a boil while artichokes are cooking. I added 2-3 T. of parmesan, but I think that was a mistake. Just garlic butter would be enough.

Verdict: B, good but a lot of work to eat
Credits: Gourmet Sleuth
Leftovers? No

Notes: The garlic butter didn't amount to much, since the artichokes were tasty.