No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sauteed Artichokes

This recipe for sauteed artichokes is courtesy of chef Eric Ripert and is used to make his Arugula and Baby Artichoke Salad.

  • servings: 4

Ingredients

  • 2 lemons
  • 8 baby artichokes, trimmed
  • 1 tablespoon extra-virgin olive oil
  • Fine sea salt and freshly ground pepper
  • 1/4 cup plus 2 tablespoons white wine
  • 2 tablespoons pistachios
  • Pinch of freshly grated Parmesan cheese

Directions

  1. Step 1

    Fill a medium bowl with cold water. Squeeze the juice of two lemons into the water and add the lemon halves.

  2. Step 2

    Thinly slice artichokes lengthwise using a mandoline, placing them in lemon water as you slice. Heat oil in a medium skillet over medium-high heat. Drain artichokes and pat dry. Season with salt and pepper and add to skillet; cook, stirring until golden.

  3. Step 3

    Add wine and cook until almost evaporated, about 30 seconds. Add pistachios and sprinkle with Parmesan.

Source
The Martha Stewart Show, March Spring 2008