4 tablespoons olive oil
1 1/2 teaspoons anchovy paste
4 garlic cloves, thickly sliced
1/3 cup drained capers
3/4 cup Greek or Sicilian black olives, halved
12 fresh cooked artichoke hearts, cut into 1-inch (2.5-cm) cubes or 2 (9-ounce) (250-g) packages frozen artichoke hearts, thawed, ends of leaves trimmed and cut in half
1/4 teaspoon red pepper flakes
1/4 cup lemon juice
3/4 cup canned chicken broth or homemade chicken stock (see link)
1/4 teaspoon black pepper
4 tablespoons extra virgin olive oil


1. Heat the 4 tablespoons of the olive oil and the anchovy paste in a large saute pan set on medium-high heat until sizzling, about 2 minutes. Once it begins to sizzle, break up the anchovy paste with a wooden spoon and stir it into the olive oil. Add the garlic, capers and olives and cook for 2 to 3 minutes.
2. Stir in the artichokes and red pepper flakes and cook for 3 to 4 minutes to brown the artichokes. Pour in the lemon juice, chicken stock and pepper, bring to a boil and cook for 1 minute to thicken the juices. Transfer to a bowl and cool to room temperature. Stir in the extra virgin olive oil and serve.

Adapted from Nick Stellino's Glorious Italian Cooking: G.P. Putnam's Sons; Copyright 1996 West 175th Enterprises, Inc.

Nick Stellino notes that you may also cover this dish and refrigerate overnight, but don't add the extra virgin olive oil until serving time. Before serving, bring to room temperature and stir in the olive oil.

Artichoke Saute
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