Old City Salts

Old City Salts
Introducing Sampler Minis

Monday, June 3, 2013

Broiled Artichokes

There is something so satisfying about taking a spiny, hard artichoke and breaking it down to it's finer parts!

It can be a challenging ingredient and most people might walk away or opt for the jarred or canned artichokes.  

Well if you take the leap and purchase yourself you will not be disappointed!  You can assure the best freshness and cook and flavor it to your liking!  


1)  2 large whole artichokes
2)  Extra virgin olive oil
3)  Grass fed butter
4)  Lemon
5)  Spanish Rosemary sea salt
6)  Olives (optional)


Wash each artichoke and cut off the stem close to the bulb and cut about 1/2 inch off the tip of the globe.  In a pressure cooker add your artichoke and 1 cup of water.  Follow cooking directions on your machine.  I heat to boil and allow to cook on high for 5 minutes and then turn to low for another 10 minutes.  You can choose to steam to soften.

Once cooked, peel off and discard tougher outer leaves.  Take tender and inner leaves and arrange on a baking tray.  Drizzle with extra virgin olive oil, grass fed butter, a squeeze of lemon and broil to blend and heat all ingredients.

Plate and finish with Spanish Rosemary sea salt!

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