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

The Martha Stewart Show, March Spring 2008, The Martha Stewart Show, Episode 3089

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Recipe Summary

Servings:
4
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Ingredients

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Directions

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

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  • 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.

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

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