Ya ya I know it’s kinda of spring already and artichoke are way gone, but you should know by now how “quick” I am to update the website, right? So here it goes, and I would suggest to bookmark it for the winter season: Lardon artichoke – holy goodness in a dish
This is the perfect recipe for one of those rainy saturday afternoon. In the morning you can go and have a “quick” trip (ya this quick is supposed to be not so quick, like the one above), I was saying, a quick trip to the market and buy yourself a nice piece of lardon, maybe one of those from Europe, covered in herbs, like the one I used here. Mine was from a Christmas goodies basket.
Here in Italy the use is to say thank you for something over Christmas with a basket of goodies. This one was full of products from Tuscany, included this piece of lardon seasoned and aged in herbs.
A melt in the mouth divine experience, I tell ya!
This recipe comes from a last minute planning. We were up in the mountains in our small rented little flat, outside it was snowing and our Sunday evening fridge (you know just before heading back to the city) was empty, really empty: a few sauce bottles, some sad leftovers the artichokes and this piece of lardon, still vacuum sealed from Christmas. I opened it, I let it “breathe” for half an hour, and goodness me it was to die for and I knew it that with the bitter sweetness of the artichoke was just a marriage made in heaven.
- 4 artichokes
- 150 g lardon with herbs
- fresh black pepper
- ½ glass of white whine
- 1/ lemon or 2 Tbsp of white vinegar
- Cut the lardon down into stripes or little cubes and sauteé it in a pan, slowly, with no oil added.
- Cook it slowly until it becomes almost transparent and the corners should start to brown just about.
- 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.
- Remove the outside leaves, the fur inside and the thorns.
- Cut them in quarters or eighths if they are big and throw them into the lemon water.
- 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.
- Leave them there until the lardon is cooked.
- Turn on the heat and add the artichokes to the lardon and sauteé them for a minute or so, they have to warm up and become hot.
- Deglaze with the wine and let the alcohol evaporate.
- 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.
- 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).
- Once the artichoke are tender, check the liquids, if there is too much, just let it evaporate by removing the lid.
- Season with salt and pepper.
This post is also available in: Italian