Artichokes With Garlic, Chives and Cheese
Published June 22, 2010
Phil Kline for The New York Times
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
Juice of 1 lemon
6 large globe artichokes
8 tablespoons unsalted butter
⅓ cup chopped garlic
2 tablespoons minced chives
Salt
⅓ cup toasted panko or coarse bread crumbs
4 tablespoons grated pecorino Romano
Nutritional analysis per serving (6 servings)
25 grams carbs; 46 milligrams cholesterol; 272 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 17 grams fat; 10 grams fiber; 500 milligrams sodium; 9 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Stir lemon juice into a large pot of water. Remove outer leaves from artichokes. Cut each artichoke in half vertically, then use a paring knife to remove inner core, with all purple leaves and fuzz. Pull off remaining leaves except for a couple of soft inner layers. Pare base and stems down to the flesh. Drop each artichoke into pot of water as it is trimmed. Bring to a boil, reduce to a simmer and cook 15 to 18 minutes, until tender. Drain artichokes and place on paper towel to cool.
- Step 2
Melt butter in a small saucepan over medium-low heat. Add garlic and chives. Cook, stirring occasionally, until butter and garlic begin to brown, 5 to 8 minutes. Remove from heat.
- Step 3
Heat the broiler. Place artichokes, cut side up, in a shallow baking dish that can go to the table. Season with salt and place under broiler. When edges start to brown, spoon bread crumbs over artichokes, then garlic butter, then cheese. Place back under broiler for about a minute, until cheese softens but has not melted.
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