Easy Garlic Parmesan Artichokes
Artichokes may look intimidating, but they are actually easy to work with and fun to eat. California artichokes are available throughout the year, but their peak season is March th...
Embrace simplicity this spring with this dish of smoky broccolini, aromatic garlic, fiery chili, bright lemon, and sharp parmesan.
Ingredients
SERVINGS: 3-4 Serving(s)
- 1 1/2 tablespoons extra-virgin olive oil
- 2 small or 1 large anchovy fillet
- 1/8 teaspoon chili flakes
- 2 cloves garlic, thinly sliced
- 1 pound broccolini, thick stalks halved lengthwise
- 1/2 lemon, juiced
- Parmesan cheese
Instructions
Heat a large pan over medium heat and then add the olive oil. Add the anchovy and use a wooden spoon to break it up in the oil. Add the chili flakes and garlic, stir to combine and cook until fragrant, about 1 minute.
Add the broccolini to the pan and stir to coat. Add 2-3 tablespoons of water to the pan and then cover to steam for 3 minutes. Uncover, stir, and then recover, cooking for 3 minutes longer. Uncover and turn up the heat to medium-high and cook until broccolini is charred in places.
Remove from heat and tansfer to a serving platter. Drizzle with lemon juice and top with shaved parmesan and fresh lemon zest. Serve topped with a fried egg or alongside grilled meat or chicken.
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