Braised Artichokes with Orange
Last week, Sunday night, I braised as many artichokes as I could bear to trim. They baked for an hour, covered, in an unctuous slathering of olive oil, white wine, olives, mint, garlic and orange zest. Pulled from the oven, each artichoke was golden and tender - delicious hot, but they're equally good at room temperature if you wait a bit, or make them ahead of time. They're easy like that. That said, the real magic happens when you have enough for leftovers. I used them in, on, and over lunches and snacks throughout last week making just about every meal I prepared better (by a mile!). I used them to top a frittata - omelette would be great too. My favorite studio lunch came from a Mason jar which held some of these artichokes (be sure to get lots of the olive-garlicky goodness out of the baking dish) combined with French lentils - that's it. I also enjoyed them well chopped over egg tagliatelle pasta. And, lastly, as a topping for a piece of good toast, slathered with a bit of sheep's milk ricotta. Dead simple, all around. I'm sure you can come up with other ideas! I posted the recipe here.