Lardon artichoke - holy goodness in a dish
Prep time
Cook time
Total time
Serves: 4
  • 4 artichokes
  • 150 g lardon with herbs
  • fresh black pepper
  • salt
  • ½ glass of white whine
  • 1/ lemon or 2 Tbsp of white vinegar
  1. Cut the lardon down into stripes or little cubes and sauteƩ it in a pan, slowly, with no oil added.
  2. Cook it slowly until it becomes almost transparent and the corners should start to brown just about.
  3. In the meanwhile clean the artichoke: prepare a bowl with cold water and squeeze the lemon in it (or add the vinegar). This water bath will help the veggies from browning.
  4. Remove the outside leaves, the fur inside and the thorns.
  5. Cut them in quarters or eighths if they are big and throw them into the lemon water.
  6. If you are lucky enough to have the stems as well, remove the outside skin and chop them into little chunks, and throw these ones as well into the lemon water.
  7. Leave them there until the lardon is cooked.
  8. Turn on the heat and add the artichokes to the lardon and sauteƩ them for a minute or so, they have to warm up and become hot.
  9. Deglaze with the wine and let the alcohol evaporate.
  10. Now lower the heat, lid on, and let the artichoke cook, it should take around 15 minutes, but really depends on the age of the vegetable and on its freshness as well: the older the tougher.
  11. Kep an eye on them, if they dry up too much add a little hot water (if you add to much, no worries, remove the lid, turn on the heat for a little while and let evaporate).
  12. Once the artichoke are tender, check the liquids, if there is too much, just let it evaporate by removing the lid.
  13. Season with salt and pepper.
  14. Addio!
Recipe by Foodies' Place at