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Sautéed Artichokes with Bacon & Shallots

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Geoff Rigby, Level 6
Geoff Rigby
Fresh artichokes pan fried with bacon and shallots make a lovely side dish that can be prepared in advance and warmed up just before you are ready to serve. Simple to cook, this recipe combines butter, olive oil, bacon, shallots, garlic, flat leaf parsley and fresh artichokes. Follow Executive Chef Geoff Rigby as he prepares for a dinner party in this Grokker Premium video.

Cooking Recipe

Servings: 6
Cook Time: 40 minutes
Prep Time: 10 minutes
Ready In: 50 minutes

8 Medium sized Jerusalem Artichokes or Violet Artichokes
1/2 cup (150g) of bacon lardons
Knob (Pinch) of Butter
Vegetable Oil
Olive Oil
1 & 1/2 cup (200g) of Chopped Shallots and 1 Clove of Garlic together
Handful of chopped Parsley

1. Take 8 medium sized artichokes and remove outer leaves, centre choke and trim. Cut into quarters. Chop up your onions and garlic and then fry off the bacon lardons in a pan.

2. When these start to brown then add the artichokes and fry for 10 minutes. Season with a bit of pepper. Add the chopped shallot onions and a clove of sliced garlic, fry until soft, golden brown and caramelized, approx. another 10 minutes.

3. Add 1 tsp of water, then put a lid on the pan or cover the pan with some tinfoil and let it cook through for another 20 minutes at low temperature. Chop roughly a handful of flat leaf parsley and add it to the pan with a dash of virgin olive oil. Serve in a sharing platter.

Sautéed Artichoke & Bacon


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