I just love the acidity of the lemon artichokes in this dish. which works beautiful with the earthy broccoli and artichoke flavours. A great refreshing, healthy and delicious dish.
Estimated reading time: 2 minutes
🥘 Main ingredients
- rice noodles
- spring onion
- olive oil
I always love it when the artichoke season starts. Where I live I start seeing the globe artichokes from January / February. They do require a little bit of work, and to be honest personally I would not choose to use artichokes for a dinner with 8+ guests. Unless I would make a soup which can be prepared ahead of time.
Many people get intimidated by artichokes and how to prep them. But they are such a reward when enjoying them on your plate. On the finecooking website you can find a good and simple explanation on how to prepare artichoke hearts.
I have chosen to have this dish with rice noodles, as I think the soft texture of the rice noodles really balances the firm texture of the broccoli and the tender seared lemon artichokes. But of course you can enjoy this dish with rice, or pasta instead of noodles.
🍷 Wine pairing
A dry and high acidic white would pair well with this dish. Artichokes are difficult to pair with wine, and cannot be paired with any sweetness. So choose a bone dry wine. And because of the lemon in this dish it can handle high acidic easily. So go for; Albarinho, vino verde, Sauvignon blanc (non oaked), pinot grigio (Italian, not the pinot gris from Alsace) or a beautiful Chablis.
This lemon artichokes dish is so flavoursome and healthy at the same time. Give it a try! And share your creations by adding @haricoco1 to your instagram post, or comment below. I Love to see your creations.
Check out my other recipes (risotto) in which I use lemon seared artichokes!
- 2 large artichokes or 4 smaller ones
- 250 g 11/2 cups broccoli, small florets
- 120 g 1 cup rice noodles
- 1 spring onion finely chopped
- 1 lemon cut in one half and two quarters
- 1 clove of garlic whole
- 2 tablespoon olive oil or other vegetable oil
- sea salt
- 1 teaspoon chives chopped
- 1 handful of almonds toasted
- Start with preparing the artichokes by separating the heart from the artichokes. Snap the hard leaves off. Once you get to the softer leaves cut the spear top off. Now you should be able to carefully scoop the choke out with a spoon.
- Break the fibrous part of the stem off, and with a sharp knife start cutting carefully around the heart, until all green hard parts have been cut off.
- Place the artichoke hearts in lemon water so they don't discolour.
- Meanwhile boil the noodles according packages, and steam the broccoli in a basket above the boiling noodles. (or separate)
- Drain and rinse the noodles
- When the broccoli is slightly cooked but still firm (approx. 6-8 minutes), set aside and sprinkle with a good amount of sea salt.
- Drain and dry the artichoke hearts and cut them in bite size pieces.
- In a hot frying pan add some olive, and the clove of garlic.
- Once the clove of garlic starts browning, take the garlic out.
- Add the artichoke parts to the oil, and on medium heat fry until they get nicely browned.
- Add the juice of half a lemon to your pan (careful for the pips) , and add the lemon itself as well, cover your frying pan and let the artichokes parts steam ready.
- After approx. 8-10 minutes check if your artichoke parts are ready by pinching a skewer in them. If there is nu resistance they are done.
- Take the lemon half out of the pan, season the artichoke with salt and pepper and add some fresh lemon juice from the lemon quarters you have left.
- Add the noodles, broccoli and spring onion to the pan and toss it around, so the noodles and broccoli get nicely covered in the juice.
- Serve on a plate and top with the chives and the toasted almonds.
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