8 baby artichokes
4 cloves of garlic
juice of 1 lemon
EVOO (Extra Virgin Olive Oil)
1 handful of Cilantro
sea salt & fresh ground black pepper
bruschette
start by preparing your artichokes, peel them back to their pale light leaves, then half them and remove the hairy choke with a teaspoon. Place them in a pan with just enough water to cover. Add the garlic and a little squeeze of lemon and cook until stalks are tender.
Drain and then place right back into the empty pan with 2 to 3 tablespoons of olive oil and fry until they get a little color to them. When slightly golden remove from heat, squeeze in some lemon juice, add cilantro and season to taste.
Remove 4 artichoke stalks from pan and set aside. Mash remaining chokes in the pan. Using a fork smash the garlic out of it's skin and throw away the skin but mash the garlic in with the chokes. Smear the mashed up artichoke on the bruschette (it's also yummy to add some fresh grated parmesan cheese to the mashed up chokes. About a handful) and garnish with reserved artichoke leaves.
So yummy and so good for you as well. I make these often and enjoy them for lunch, addition to dinner or just a snack.
Enjoy.
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