Pan-seared baby artichokes
If you can find them, use small purple-colored artichokes for this recipe. In French they are known as poivrade or le violet de Provence and are generally sold in bunches of five. They are tapered in shape and are young.
However, if this sort of artichoke is not available where you live, globe artichokes will also do — you will just need to peel away more leaves to get down to the tender heart.
1 tbsp. olive oil
salt and freshly ground black pepper
finely minced fresh parsley (optional)
Rinse the artichokes. Remove all the tough outer leaves, continuing until you reach the tender leaves at the heart. Slice off the tops of the leaves.
Using a vegetable peeler, peel away the tough outer covering of the stems. Trim the stems, leaving about 2 inches (five cm). Cut each artichoke in half lengthwise.
Heat the olive oil to sizzling in a skillet. Sear the artichokes, cut-side down, until golden brown, about 5 minutes. Turn over and sear the other side for 5 minutes more. Add about 1/4 cup water to the skillet and allow to braise until the artichokes are very tender, about 10 minutes more.
Season to taste with salt and freshly ground black pepper. Sprinkle with finely cut parsley. Serves 2-3.