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Pam's avatar

That polenta cake looks amazing. Putting Gjusta on the list for my next LA trip.

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Jean's avatar

Squeeze the juice of half a lemon into a bowl of water.

Cut off the discolored bottom of the stem. Trim any dark green skin from the bottom of the stem.

Pull off the dark outer leaves until the tender yellow and pale green leaves appear.

Cut off the tip of the artichoke at the line separating the dark from the pale part of the leaf.

Put the cleaned artichoke in the acidulated water.

Put on a pot of water to boil over high heat. Cook the artichokes until knife tender.

When cool enough to handle, cut the artichokes in half length-wise.

Put the olive oil in a cast iron or saute pan. When the oil starts to ripple cook the artichokes flat side down until golden brown.

Remove the artichokes to a serving plate crispy flat side up and sprinkle with sea salt with some lemon wedges scattered around.

Serve immediately or at room temperature.

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