Artichokes~ UNSTUFFED

ARTICHOKES - Unstuffed! If you really love eating the leaves , then unstuffed is the way to go! The seasoning is delicious, and when they are unstuffed, you don't get so full as the stuffed version!

1 from 1 vote

Prep Time15

Cook Time1 10

Course: Side Dish

Cuisine: Italian

Servings: 3

Calories: 184

Ingredients

3 artichokes large
water
3 tablespoons olive oil
salt to taste
black pepper to taste
parsley fresh
garlic minced

Instructions

Turn the artichokes upside down and bang them quite a few times on the countertop or on a cutting board to open up the leaves a bit.
With your fingers, spread the leaves apart a little more.
Put a parsley leaf and about 1/4 teaspoon of minced garlic in between the leaves. Do this to about every other leaf.
Place the artichokes base side down in a tall pan. Fill the pan with water half-way up the artichokes.
Sprinkle about 1 teaspoon of salt over each artichoke! Then just lightly sprinkle each one with pepper. The water absorbs the salt, and without enough salt the artichokes will be very bland.
Drizzle about a heaping tablespoon of olive oil over each artichoke.
Bring the water to a boil, then reduce the heat to medium low, cover, and let them simmer about 40-60 minutes., depending on the size of your artichokes. Check the water level after about 20 minutes. Add more water if necessary.
Half-way through, taste an artichoke leaf to be sure it has enough salt. Artichokes need a lot of salt!
Before removing them from the stove, taste one leaf to check if the leaves are tender and the salt is right. Use a large spoon or tongs to remove the artichokes to a serving plate. Reserve some broth for reheating.
Serve immediately or cover and refrigerate them to serve later. Reheat them in the artichoke broth in the microwave for a few minutes.

EXTRA TIP:

TRIM? I do not trim the leaves on unstuffed artichokes! I don’t want to waste any part of the leaves, so I use the pointed tips to grab them. I get more of the leaf that way! I do trim stuffed artichokes.

BANGING OPEN : I have better success opening the artichokes by banging them on a countertop rather than a cutting board. With very large artichokes I will bang them about 10 times until I see they have opened a bit!

OPTION: Lightly sprinkle some olive oil on top of each artichoke while it is cooking.

MAKE AHEAD: You can make these a few days ahead of serving. After they are cooked, cover and refrigerate them with some broth.

REHEAT ON STOVETOP: Put them in a pan with the reserved artichoke broth going up about ¼ to 1/2 of the way up the artichokes over medium high heat for about 10 minutes.

REHEAT IN THE OVEN: Preheat the oven to 350 degrees F. Put the artichokes in a baking pan. Cover the pan loosely with aluminum foil. Add some reserved artichoke broth ( or water)going about ¼ of the way up the artichokes. Bake for about 20 minutes, or until heated through.

Nutrition