A crisp and delicious quick stir-fry from fresh artichoke hearts, packed with flavour.
Most books discuss preparation methods which involve submerging the artichoke, or parts of it, in boiling water for some time. I prefer the stir-fry method, which doesn’t water-down the delicate taste.
Trim the artichoke by removing the stalk, most of the leaves, and the hairy carpet (which is called the choke). For this dish, where you’ll slice the hearts, it is easier to trim stalk and leaves first, then slice heart and choke combined, then remove the choke in slices. You’re left with an enormous amount of compostable waste (which the Guinea pigs only eat in the absence of other fresh food), and you have the artichoke heart. Cut it into slices 5mm thin, then cut those into halves. Irregular shapes also look nice, but will take different cooking time due to the varying thickness.
Lightly sprinkle with lime juice right away, and toss about in the lime juice occasionally until you’re ready to cook.
To cook, simply heat a good quality extra-virgin olive oil in a pan or wok, and stir-fry the artichokes for 3..4 minutes, adding more lime juice as you go along, and adding salt and black pepper to taste only in the last minute.
I usually also add capers, sometimes olives, or sauteed potatoes.
We love this stir-fry to accompany white fish, such as a pan-fried sea bass or sea bream fillet with crispy skin. Add a lime mayonnaise, or a Rouille, or a Sauce Vierge, and you’ve got a winner, a champion, a superstar on a plate.