I simply love sitting down to a rustic family dinner. The table filled with home style seasonal foods and everything feels so bright and cheerful. This artichoke dish is for the “every day” when you’re looking for rustic flavor and urbane experience. It’s the dish to get to know well, a family favorite!
10 minute prep time/35 minute cook time
2 large globe artichokes
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh parsley, minced
fine sea salt
2 tablespoon pastured butter or cultured ghee
pre-heat the oven to broil
Using a large stockpot, fill with water and bring to a boil. In the interim, wash the artichokes well with water to remove any residue. Remove the “top and tail” of the artichoke with a sharp knife, about 1 inch from each end. Place the artichokes into the water and cook for 25-30 minutes. You will know they are cooked through when you can insert a knife into the stem and it’s soft and moist.
Once cooked through, let the artichokes cool and are safe to be handled. Cut into halves and remove the “choke” or, the hairy parts.
Using a cast iron pan ( I like Le Creuset) heat the butter over medium heat. Once warmed, place the artichokes face side down into the pan and let cook 5 minutes.
Once browned, flip over in the pan. Next, sprinkle your favorite fine sea salt over the artichokes and add the fresh wild rosemary, thyme and parsley. Be sure to save a little to garnish when ready to serve.
Put the pan into the pre-heated oven set on broil. Cook for 2-5 minutes depending on your heat setting and keep a close eye on them so they don’t burn. We just want them to crisp up.
Once browned, they are ready to be pulled from the oven. Garnish with the rest of your wild herbs and fine sea salt (I like Maldon). Serve family style with an abundance of fresh lemon juice and butter! Pairs beautifully with your favorite seasonal salad or that classic roasted chicken everyone raves about.