Artichokes Truffle Style
Yield
6 servingsPrep
30 minCook
120 minReady
150 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | med |
artichokes
|
*
|
| 2 | each |
lemons
juice & rind |
|
| ½ | cup |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | med |
artichokes
|
*
|
| 2 | each |
lemons
juice & rind |
|
| 118 | ml |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
The description "Truffle style" means they are cooked as truffles would be (sliced paper thin and quickly fried with a little oil, salt and pepper).
Prepare artichokes as directed in "Cleaning artichokes - Jewish Style". Cut in half lengthwise and keep in lemon water. "Heat ¼ cup of oil in a large skillet. Drain 6 artichokes very well. Cut into very thin slivers directly into the hot oil and fry, stirring frequently, for 10 minutes. Add salt and pepper to taste and continue to fry until slices are golden brown and crisp. Transfer to a hot serving dish and keep warm. Repeat with the remaining oil and artichokes.
