Vegetable
Serves 6
12 artichoke hearts
Juice of 1 lemon
6tbs / 90ml Olive oil
3 cloves garlic
2oz / 60g plain ( all purpose ) flour
Salt and pepper
4floz / 125ml water or clear stock
Chopped parsley
Use canned, medium sized, tender artichoke hearts.
Put them in water and lemon juice to keep them white
until they are cooked.
Heat the oil in a frying pan ( skillet ) and sauté
the garlic until golden brown; remove and discard. Flour the artichoke
hearts and place them in the frying pan ( skillet ). Sauté them
until golden brown, before seasoning them with salt
and pepper, add some water or clear stock, cover the pan and cook
slowly.
Just before removing them from the heat add salt to prevent them from becoming black. When the artichoke hearts are tender, arrange them in an oval ovenproof dish. Sprinkle with some of their own juices and garnish with chopped parsley.