Music Pairing: Beginning to See the Light by The Velvet Underground
This simple preparation makes for a tasty side dish, or becomes the base for an easy dip. Just give it a whirl in the food processor until it becomes smooth—add a little extra olive oil for a creamier consistency. I went light on the butter, because well, it’s the New Year and all. I won’t judge if an extra teaspoon or two fall into your skillet. If you want to keep this vegan (yes, I really am following my extra butter comment, with a vegan-friendly note!), just skip the butter, and use extra olive oil.
1 bag (450 grams) frozen artichoke hearts
1 teaspoon (9 grams) butter
1 teaspoon (5 ml) extra-virgin olive oil
1 small shallot, thinly sliced
1 garlic clove, thinly sliced
Sea salt and pepper, to taste
Generous splash (1 to 2 tablespoons/15 to 30 ml) sweet vermouth
Handful of fresh chopped parsley
Add the artichoke hearts to a 10-inch skillet. Fill with enough water to cover the chokes. Cover, and bring to a boil. Uncover the pan, and reduce heat to a simmer. Cook until the chokes are tender, 10 to 15 minutes.
Drain the artichokes, and set aside. Use a towel to wipe the skillet dry, or use a clean skillet if you prefer. Place the skillet over medium heat. Add the butter and oil. Once the butter is melted, add the shallot and garlic. Cook 1 to 2 minutes, until lightly golden. Add the drained artichoke hearts, stirring the pan to mix everything well. Cook for 2 minutes, stirring occasionally. Pour in the vermouth, stirring to scrape up any browned bits from the bottom of the pan. Cook for 1 more minute.
Stir in the parsely, and serve while still warm.