The perfect side dish to help refresh our livers and aid in digestion.
Makes 3-4 servings
Place a small amount of oil, garlic and red onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté until quite limp, 3-4 minutes. Add artichoke hearts, sprinkle lightly with salt, cover, reduce heat to low and cook until the artichoke hearts are tender, 17-20 minutes. Remove from heat, stir in fennel and lemon juice and adjust seasoning. Spoon onto a serving platter and sprinkle reserved fennel leaved on top, with a drizzle of extra virgin olive oil. Serve warm.
COOK’S TIP: To prepare an artichoke heart, cut the stem of the artichoke off at the base. Remove the outer leaves of the artichoke by pulling them down so they snap off. Using a sharp knife, cut the artichoke crosswise, removing the remaining leaves, leaving about a 1 -inch base. With a small paring knife, trim the green leaf stubs off the bottom of the base. Then trim the dark green leaf stubs from the top of the base. Using a melon baller, remove the hairy choke from the base of the artichoke. Place the prepared artichoke heart in a bowl of cold water that has had the juice of one lemon mixed in.
You may also use frozen artichoke hearts to save time.