 Trim
the stems so that the artichokes will stand
up. Cook
artichokes as directed, until very tender.
Drain them well. Gently spread
the leaves of the artichokes. Turn them
upside down and flatten as much as possible,
but keeping intact.
Heat large skillet or
griddle. Add olive oil. Place the artichokes
on the pan and then cover them with a plate
and then weight them down with a brick or
heavy object. Cook over medium heat 8-10
minutes or until the leaves are browning and
getting a little crisp.
Serve on a big
plate, sprinkle with sea salt, and serve as a
great finger food.
Herbes de Provence : The mixture
traditionally contains rosemary, marjoram,
basil, savory and thyme. Sometimes lavender
flowers are included in the mix. |
