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    Veggies: Baby Artichokes w/ New Potatoes


    Source of Recipe


    www.ericademane.com

    Recipe Introduction


    "A note on trimming baby artichokes: Since these small vegetables have not developed their chokes yet, you need only pull off the tough outer leaves, until you get to the tender, light-green ones. Trim the top and trim and peel the stem. Place the trimmed artichokes in a big bowl of cold water with the juice of a large lemon until you're ready to cook them."

    List of Ingredients




    Extra-virgin olive oil
    2 thin slices pancetta, well chopped
    2 dozen baby artichokes, trimmed (see above) and placed in a bowl of cold water with the juice of 1 large lemon
    4 garlic cloves, peeled and lightly smashed
    Salt
    Freshly ground black pepper
    A dozen small red potatoes, cut in half
    A splash of dry white wine
    A squeeze of lemon juice
    A few large sprigs of fresh mint, the leaves chopped
    Shavings of young Pecorino cheese

    Recipe



    In a large skillet, heat 3 or 4 tablespoons of olive oil over medium-low heat. Add the pancetta and sauté it until it's just starting to crisp. Drain the artichokes well and add them to the skillet. Sauté, uncovered, until lightly golden, about 8 to 10 minutes. Add the garlic about halfway through the sautéing, so it doesn't burn. Season with salt and black pepper, cover the pan, lower the heat, and cook, stirring frequently, until the artichokes are just fork tender (you should be able to do this without adding liquid, but if the artichokes start to stick or burn, add a splash of white wine).

    While the artichokes are cooking, blanch the potatoes in boiling salted water until just tender, about 5 minutes. Drain well.

    When the artichokes are almost tender, uncover the pan, add the potatoes, and cook both vegetables together for a few minutes to blend their flavors and to lightly brown the potatoes. Add a splash of white wine and let it boil away. Add a generous squeeze of lemon juice, and reseason with a touch of salt and a few fresh grindings of black pepper. Scatter on the mint and give everything a gentle toss. Place in a serving bowl and shave the Pecorino over the top.
    serves 4

 

 

 

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