For the curious, here’s something about me you probably didn’t know; repetitious mention of the word “healthy”, when referring to food preparation and/or consumption brings out the “Rosemary’s Baby” contrarian in me and makes me want to stop reading, heat up the black skillet with peanut oil and deep fry a batter coated Snickers bar or something like that.
I’m a proponent of sensible, enjoyable eating that includes all food except for cake. Sorry cake people (Frugal) but cake is just too, cakey 🙂 I’ve always been aware that too much of anything, salt, deep frying, fat, sweets, portions, etc., can affect your body’s health and this knowledge and an innate enthusiasm for vegetables, pretty much keeps me and my family in good health.
One of the things I like about sites like Olives and Artichokes http://olivesandartichokes.wordpress.com/ is that whenever I visit the site, the food they are eating and preparing always seems to be enjoyable, fresh and, dare I say it, healthy without the “H” word being mentioned. It’s the way they eat and vegetables are featured. My pan roasted artichokes are inspired by their site.
Pan Roasted Artichokes
12 baby artichokes
Juice of 1 lemon
3 tbsp olive oil
Salt and pepper
3 garlic cloves, chopped
2 tbsp parsley, chopped
Crushed red pepper
Remove the tough outer leaves of the artichokes, trim the stems to about 1 inch and peel, cut into quarters, then place into a bowl of cold water with the lemon juice for about 15 minutes. Drain and pat dry.
Heat the olive oil in a heavy skillet, add the artichokes and brown for about 6 minutes. Add the garlic, parsley and crushed red, cooking for an additional minute or two. Serve hot with the lemon wedges.