CookEat Recipe
Artichokes Stewed with Nepitella
Floured artichoke wedges browned in olive oil, then stewed with garlic, fresh nepitella and a little plain tomato juice.
Method
Steps
Step 1
Gather the ingredients: 4 small artichokes, about 600 g whole or 350 g after trimming; 30 g plain flour, or enough for a thin dusting; 3 tablespoons olive oil; 1 garlic clove, finely chopped; 1 teaspoon chopped fresh nepitella, culinary lesser calamint; 150 ml plain tomato juice or sieved fresh tomato pulp; Salt and black pepper; A little hot water only if needed.
Step 2
Remove all tough, inedible outer artichoke leaves and cut off the hard tips. Peel the edible stems and divide each artichoke into four wedges, or six if large. Remove any fibrous choke. Dry the wedges and dust them lightly with flour, shaking off excess.
Step 3
Heat the olive oil in a broad heavy pan over moderate heat. Add the floured wedges and season with salt and pepper. Cook for about 8–10 minutes, turning until browned on their cut surfaces.
Step 4
Only after the artichokes have browned, add the finely chopped garlic and fresh nepitella. Cook gently for about 2–3 minutes, turning until the released moisture is mostly absorbed and taking care not to burn the garlic.
Step 5
Add the plain tomato juice, cover partly and simmer gently for about 15–25 minutes, until the artichokes are tender. Add a little hot water if needed to prevent sticking, then uncover briefly to leave a light coating sauce. Serve hot, alone or as a side. Instead of the tomato juice, use 1 tablespoon tomato paste diluted in 150 ml water.
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