Small appetizers
Memory
This recipe was discovered in North Africa. It was eaten by Europeans as a way to ward off malaria, an endemic disease in that part of the world.
Braised Artichokes
This is a quick and tasty treat!
Interesting facts
Since the flesh at the base of the leaf is tender, all you have to do is gently scrape it with your teeth to get to the heart of the artichoke itself which is drenched in a homemade dressing.
Servings
4
Prep time
5 minutes
Cooking time
25 minutes
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| For the artichokes | ||
| large artichokes, fresh | 4 | |
| olive oil | 60 ml (1/4 cup) | |
| For the dressing | ||
| olive oil | 60 ml (1/4 cup) | |
| balsamic vinegar | 15 ml (1 tablespoon) | |
| Dijon mustard | 15 ml (1 tablespoon) | |
| maple syrup | 10 ml (2 teaspoons) | |
| salt and pepper | To taste |
Directions
For the artichokes
- Preheat the oven to 350 °F (180 °C).
- Remove any hard or damaged leaves near the base of each artichoke.
- Remove most or all of the stems.
- Cut the artichokes in half, lengthwise.
- Using a small knife, remove the fuzzy chokes and the small inner leaves.
- Brush the inside of the artichokes with olive oil and place them cut side down in an oven-safe baking dish.
- Cover with aluminium foil. Bake for 25 minutes or until the heart of the artichokes are tender.
For the dressing
- Whisk all of the ingredients together in a bowl until smooth.
- Whisk all of the ingredients together in a bowl until smooth.