Grandmas Artichokes

Artichokes unlike others. The smaller the artichoke, the more tender the heart will be.

Step: 1

Trim artichoke stems flat so the artichokes can stand upright and rinse artichokes thoroughly in running water. Hold artichokes upside down over a work surface and smash the artichokes lightly to open the leaves. Spread 1/4 of the garlic into the spaces between leaves of each artichoke.

Step: 2

Season artichokes with salt, black pepper, and 1 tablespoon grated Romano cheese per artichoke, opening the leaves and letting the seasonings and cheese into the leaves. Push torn leaves of parsley into the spaces between the leaves to hold the seasonings in.

Step: 3

Set the artichokes upright in a saucepan and pour peanut oil over the artichokes, letting the oil seep into the crevices between leaves. Gently pour water into the saucepan, taking care not to let the water splash on the artichokes and wash off the oil. Cover pan.

Step: 4

Bring to a boil, reduce heat to low, and simmer gently until the outer leaves of the artichoke are easy to strip off but are not mushy or falling apart, about 1 hour. Test for salt and season with more if desired; simmer 5 to 10 more minutes to let the salt dissolve.

Per Serving: 352 calories; protein 7.8g; carbohydrates 19g; fat 29.4g; cholesterol 7.7mg; sodium 1964.5mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But often you can make a dish do double-duty .