8 large artichokes (2.8 kg)
2 crushed garlic cloves
1/4 cup olive oil (60 ml)
1/2 cup green olives, pitted and chopped (75 g)
2 tablespoons of preserved capers, drained and washed
1 tablespoon salt
1 pinch black pepper
1/4 cup fresh parsley, chopped (20 g)
8 large artichokes (2.8 kg)
2 crushed garlic cloves
1/4 cup olive oil (60 ml)
1/2 cup green olives, pitted and chopped (75 g)
2 tablespoons of preserved capers, drained and washed
1 tablespoon salt
1 pinch black pepper
1/4 cup fresh parsley, chopped (20 g)
Hold each artichoke firmly and break off the tough base
Remove any hard fibers that remain
Cut off the top of each artichoke and remove any tough leaves
In a large pot, arrange the artichokes side by side, cover with water, add 1 tablespoon salt, and cook on high heat until tender (approximately 50 minutes)
Check for doneness by gently pulling out a leaf; it should come off easily
Drain and let cool
Select the leaves
Gently remove the central cone of leaves with your fingers and discard
Using a spoon, remove any fibrous parts and discard
Cut the bottoms of the artichokes into strips and reserve
In a medium frying pan, cook the garlic in olive oil over medium heat, stirring occasionally, until golden (approximately 1 minute)
Add the reserved artichoke, green olives, capers, salt, and black pepper, and cook, stirring occasionally, until heated through (approximately 2 minutes)
Stir in the parsley
Transfer to a serving dish and serve immediately
Approximately 260 calories per serving
Note: This dish can be prepared ahead of time
Let it cool, then refrigerate in an airtight container
To reheat, place in a microwave-safe bowl, cover, and cook on high for 1 minute
A medium-bodied white wine, such as Chilean Sunrise Sauvignon Blanc ($9) or Santa Rita Sauvignon Blanc ($15.35 R$), pairs well with this dish.
