Artichoke
with Sauteed Young Garlic

plate May 29, 2015
Featured Ingredient:

Young Garlic

From:
Sang Lee Farms

serves: 2
prep: 10 minutes
cook: 40 minutes

—ingredients—
  • 1 artichoke
  • 1 stalk young garlic (thinly sliced)
  • 1-2 tablespoons olive oil
  • 1-2 tablespoons spinach pesto
  • 2-3 tablespoons mayonnaise
  • salt and pepper to taste
—more about—

—//—

My entire family has been loving artichokes this year. They look pretty, are easy to make and are fun to eat. I’m not sure they can honestly be considered healthy, given then sauce to vegetable ratio that the kids like, but at least they aren’t processed and are loaded with antioxidants. For this dish I used sauteed young garlic which was amazing, but you could also use thinly sliced garlic or shallots or a combination of the two. For the pesto mayo, I used fresh spinach pesto, but you could use arugula or basil as well or even just a homemade mayo.

For this dish I used sauteed young garlic which was amazing, but you could also use thinly sliced garlic or shallots or a combination of the two.

To clean the artichoke, slice off the stem and about an inch off the top. Next, with kitchen shears, trim the leaves a bit. Steam the artichoke for 20-40 minutes until the leaves are loose.  Be careful that your water doesn’t completely steam away, you may need to add water once or twice. For the pesto mayo simply combine the pesto and the mayo. Young garlic looks a lot like leeks. It should be thinly sliced using both the white and green part of the stem, yielding little rings. When the artichoke has finished steaming, saute the garlic in olive oil until it starts to caramelize and them pour the garlic and oil over the artichoke and serve with pesto mayo.