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Baby Artichoke Crisp Recipe

   
 

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     Baby Artichoke Crisp

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   35 min/25 min

Ingredients
2 lemons
24 baby artichokes
1/4 c dry white wine
3 tbsp evoo
1 large garlic clove, finely chopped
coarse salt and pepper
1 cup fresh breadcrumbs
3 tbsp cold unsalted butter
1/3 c freshly grated parmesan
 
1 tsp chopped fresh thyme

Instructions
Pour 1 qt cold water into a large bowl. Squeeze in the juice of 1 lemon. Working with a few artichokes at a time, trim off the top 1/2 inch and peel off 2 layers of the outer leaves, then trim the base. Cut each artichoke in half lengthwise and place in the lemon water. Preheat oven to 450 degrees.
Drain the artichokes well and transfer to an overproof, heavy, medium skillet. Add the wine and 2 tbsp evoo. Cover with foil, poke a small hole in the top and bring to a simmer over medium-high heat. Cook, covered, for 8-10 minutes, shaking the pan occasionally (the mixture will begin to sizzle when done). Uncover, lower the heat to medium and add the garlic, remaining 1 tbsp evoo, 1/2 tsp salt and a few grindings of pepper. Cook, stirring often, until the artichokes are tender and browned in spots, about 5 minutes.
Meanwhile, prepare the crumb topping- in a large bowl, mix the breadcrumbs and 1/4 tsp salt and pepper. Finely grate the zest of the remaining lemon. Using the large holes of a box grater, shred in the butter. Toss in the cheese and thyme, then work the mixture with your fingertips until it begins to clump.
Crumble the mixture over the artichokes, transfer to the upper third of the oven and bake until the topping is golden (about 10 minutes). Cut the zested lemon into wedges; serve with the crisp.


Originally Submitted
7/8/2012





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