Don’t be intimidated by this delicious vegetable! Preparing an artichoke is not as complicated as it may seem. Artichokes are very versatile and are great by themselves (dipped in melted butter) or make the perfect accompaniment to many dips and entrées.


Recipe and photograph by Kimme Hargrove

Fresh Artichokes with Butter

For cooking:

Place whole artichoke in a large pot, and cover with water (almost filling the pot). Bring to a boil, and depending on the size of the artichoke, boil for at least one hour on a medium-high boil (large artichokes will take longer). When ready, leaves should pull off easily.

Drain water, and let cool for a few minutes.

Serve with salted melted butter.

For eating:

Pull leaves off the artichoke, starting with the bottom later, and lightly dip (the not-pointed end) into butter. Place ‘meat’ side over your bottom teeth and scrape off by pulling the leaf back out of your mouth. Discard leaf, and repeat.

Once you are out of leaves, you’re left with the heart (the best part). Gently use a knife to cut around the circle and scoop out the prickly part of the artichoke. Discard (do not eat this part). Cut off the stem and slice the heart into bite-sized pieces. Dip in butter.

Pork Chops with Artichoke Hearts

2 Tablespoons olive oil, divided
1-2 shallots, sliced in circles
2 garlic cloves, minced
½ chicken bouillon cube (or ½ teaspoon broth powder)
¼ teaspoon crushed red pepper
1 jar (14 ounces) marinated artichoke hearts, drained and rinsed
2 (3/4 “-1” thick) bone-in pork chops
Salt and pepper
1 Tablespoon white balsamic vinegar
1 Tablespoon fresh rosemary, chopped

In a large skillet, heat 1 Tablespoon olive oil on medium-high heat. Sauté shallots, garlic, bouillon and red pepper flakes until softened (about 3 minutes). Add artichoke hearts, and sauté for 5 minutes, until cooked through. Pour in bowl, and set aside.

Heat remaining 1 Tablespoon of olive oil in same skillet. Salt and pepper both sides of the pork chops, and add to pan. Brown, 2-3 minutes each side. Add artichoke mixture, vinegar and rosemary, and reduce heat to medium-low. Cover, and cook for 15 minutes.

Serve pork chops with mixture and juices poured over top.

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