Sauteed Baby Purple Artichokes with Shallots, Mint, Lavender, Thyme, Basil, and Pecorino Romano

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These little darlings were staring at me at the market. I just couldn’t help myself and piled them in my basket one at a time. I was dreaming of my stash of herbs at home when I realized how simple this would all come together. A quick trip to the cheese counter and I was set. A girl on a mission. 

Most people deep fry these baby artichokes. As delicious as that sounds, we don’t really deep fry stuff around here. We like to keep things light. We want to wear pretty dresses, bathing suits, and flirt with boys. Some annoying girl once told me this: “a minute on the lips is a lifetime on the hips”. I’m not that crazy. I like to eat my butter, but I like to keep balance. Good fats, lots of veggies, water, healthy friendships and exercise will keep you in check ladies. 

I had the amazing chance to barrel taste some Pinot Noir and use my nose, and taste strengths to discuss wine in a very effective way today. I hope I was professional! Sometimes I don’t have a filter. It really put my nose in check. That’s why all these herbs came to mind when trying figure out to do with these suckers. 

This is a perfect appetizer to a nice Summer meal. Serve this with a nice Pinot Blanc, like Helioterra from Oregon. I hope you enjoy these as much as I did. 

Ingredients:

  • 1 pound baby artichokes (whatever color you can find)
  • 2 Tbsp coconut oil, avocado oil, or other high heat oil of choice
  • 2 cloves garlic minced
  • Fresh herbs of choice, a couple sprigs of everything ( I used mint, thyme, lavender, basil, and chives)
  • 1 small shallot cut in small rounds
  • 2 Tbsp shredded pecorino cheese
  • Salt, pepper, red pepper flakes and lemon for garnish
  • Splash of dry white wine if you wish. 

Steps:

  • Clean artichokes, cut in half lengthwise, trim really hard outside leafs. Unless you like them crunchy
  • Chop herbs, mince garlic, slice shallot
  • Heat oil
  • Add garlic and shallots
  • Once garlic and shallots start to soften add artichokes
  • You want to cook these for 10-15 minutes, so they start to crisp a bit. (note I added a splash of white wine to finish.)
  • Add minced herbs, and red pepper flake. Cook for 1-2 minutes
  • Top with with fresh shredded peccorino, a little pinch of salt, and a squeeze of lemon. 
  • Enjoy!

xoxo

Sarah

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One Comment to “Sauteed Baby Purple Artichokes with Shallots, Mint, Lavender, Thyme, Basil, and Pecorino Romano”

  1. I’ve never tried purple artichokes, but I can see why you couldn’t resist these at the market. All the spices–and especially the lavender–make a this simple dish look so pretty. Lovely!

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