Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [63]
Combine the artichoke quarters, 1 of the garlic cloves, bruised with the side of a knife, the celery top and 1 teaspoon of the salt in a medium pot and add enough water to cover the artichokes. Bring to a boil and cook, covered, over medium heat until the artichokes are tender when pierced with a skewer or the tip of a knife, 8 to 10 minutes. Lift the artichokes from the boiling water with a slotted spoon and drain, cut sides down, on a folded dish towel. Set aside to cool slightly.
Meanwhile, make the dressing. Grate the remaining garlic clove into a small bowl. Add the oil, lemon juice, the remaining ½ teaspoon salt and a generous grinding of black pepper and whisk to blend. Stir in 1 tablespoon of the mint.
With the tip of a teaspoon, scoop out and discard the fuzzy choke from the inside of each artichoke and any small purple inner leaves that are prickly at the tips.
Arrange the artichokes on a serving platter, cut sides up, and spoon the lemon dressing evenly over the top. Sprinkle with the remaining 1 tablespoon chopped mint and the feta.
* * *
Make a Meal
Serve warm with small boiled Yukon Gold or creamer potatoes. Make a double batch of Basic Vinaigrette ([>]) or Salsa Verde ([>]) and spoon over the hot potatoes. Accompany with a platter of Roasted Asparagus with Warm Cherry Tomatoes and Black Olives ([>]; omit the cherry tomatoes) or Sautéed Shredded Beets with Orange and Basil ([>]).
* * *
SPRING VEGETABLE SAUTÉ Vegan
Spring Vegetable Sauté ([>])
The first asparagus and artichokes of spring inspired this simple sauté of tender young vegetables. Alas, there is nothing fast about shelling a pile of fresh peas. Bright green, sweet, frozen petite peas are a great stand-in, uncooked or cooked.
Cook Time: 20 minutes
Serves: 4
4 tablespoons extra-virgin olive oil
1 bag (12 ounces) frozen artichoke hearts, partially thawed, blotted dry
Coarse salt and freshly ground black pepper
½ cup ¼-inch wedges shallots
1 garlic clove, sliced paper thin
1 cup thin diagonal slices slender carrots (from 1–2 carrots)
1 cup 1-inch lengths slender green beans (about 4 ounces)
12 ounces slender asparagus, peeled if large, cut diagonally into 1-inch lengths (about 3 cups)
1 cup frozen petite green peas
2 tablespoons chopped fresh dill or mint
Lemon wedges
Heat 2 tablespoons of the oil in a large skillet. When it is hot enough to sizzle a piece of artichoke heart, add the artichoke hearts, cut sides down, and cook over medium heat until golden brown, about 5 minutes. Turn, sprinkle with salt and a generous grinding of black pepper and brown the other sides, about 5 minutes. Transfer the browned artichoke hearts to a bowl.
Add the remaining 2 tablespoons oil, the shallots and garlic to the pan and cook, stirring, over low heat until sizzling. Add the carrots, green beans and ¼ cup water. Sprinkle with ½ teaspoon salt and a grinding of black pepper and cook, covered, until the vegetables are crisp-tender, about 5 minutes. Add the asparagus and peas and cook, stirring, uncovered, until the asparagus is crisp-tender, about 3 minutes. Add the artichokes and dill and cook, stirring, over medium-low heat until the artichokes are heated through, about 2 minutes. Serve with lemon wedges to squeeze over each serving.
Substitutions
If you can get baby artichokes, by all means use them. Trim the tough outside leaves and halve the artichokes. Cook them as directed in step 1, browning them on both sides. Then cover and cook over low heat until tender, about 5 minutes.
* * *
Make a Meal
Serve with boiled lentils (see [>]), Curried Lentils with Walnuts ([>]; omit the spinach and cherry tomatoes) or Lentils with Roasted Red Peppers, Dill, Mint and Feta ([>]). For a simpler meal, serve with small new potatoes boiled in their skins and tossed with olive oil and rosemary—along with