Smokey Pan-Roasted Artichokes
Found In: Appetizer
| 2 (8 oz. each) | Artichokes |
| 4 oz. | Bacon, chopped |
| 1/4 cup | Shallots, minced |
| 1/4cup | Pine nuts |
| 1/3 cup | California Ripe Olives, wedged |
| 1 Tablespoon | Parsley, chopped |
| 1/2 teaspoon | Thyme, chopped |
| 2 teaspoons | Olive oil |
| 1/2 cup | Chicken broth |
| 1 Tablespoon | Lemon juice |
| 1 Tablespoon | Unsalted butter |
| 1 teaspoon | Dijon mustard |
| 1/4 teaspoon | Salt |
| dash | Black pepper, coarsely ground |
Prepare each artichoke by removing the stem and clipping the pointed leaves. Then cut into quarters and remove purple, fuzzy choke. Transfer into a large stockpot filled with about 2-inchs of water and fitted with a steaming rack and steam, covered, for 15 minutes until tender. Remove artichokes from pot, drain well and set aside.
Heat a large sauté pan over medium. Add bacon and cook, stirring occasionally, for 3-4 minutes until cooked through. Add shallots and pine nuts and cook for 2-3 minutes until bacon is crispy and pine nuts are golden. Transfer from pan to a medium mixing bowl, strain and discard excess bacon grease. Add California Ripe Olives, parsley and thyme and set aside.
Heat olive oil in a clean medium-sized sauté pan over medium. Place artichoke quarters in pan and sauté on each side for 3-4 minutes until golden. Turn heat down to low and stir in chicken broth, lemon juice, butter and mustard. Sprinkle with bacon mixture and season with salt and pepper. Serves 4.
