In a bustling city where culinary trends come and go like the changing seasons, my quest for the perfect artichoke dish often led to quaint eateries and hidden gems, yet the search was always part of the adventure. It was during one such quest that I decided to take matters into my own hands, crafting a dish that celebrated my love for this elusive delicacy: Completely Keto Roman Artichokes.
As I prepared the dish in my kitchen, a space where creativity meets comfort, each step felt like a tribute to the artichokes I’d relished in cozy, candle-lit corners of my favorite restaurants. The kitchen filled with a rich aroma, a precursor to the satisfaction that only a well-prepared artichoke can offer.
This dish wasn’t just a meal; it was a personal victory, a celebration of persistence in finding and creating a dish that was often just out of reach. The Completely Keto Roman Artichokes became a cherished recipe, a reminder that the best flavors in life sometimes require a bit of seeking, and that the journey, whether through the city’s streets or one’s own culinary skills, is always worth it.
Ingredients
- 12 fresh artichokes
- 24 garlic minced
- 1/2 tsp black pepper
- 1/2 cup Extra virgin olive oil
- juice of 2 lemons
- Pink Himalayan Salt for sprinkling
Instructions
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Remove all the garlic tops from the stems and take away some of the most inner and outer leaves.
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Peel each disconnected artichoke stem with a peeler.
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Squeeze all the lemon juice into a large bowl and mix all the artichoke tops in it.
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Pour all the EVOO into a large sautè pan and heat over medium flame. Add in the garlic, then artichokes, then sprinkle in the pink himilayan salt and black pepper. Arrange all the artichokes to be next to each other stem side up. Keep cooking for about 20 minutes or until they all soften up.
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Press the artichokes down with a wooden spoon and cook for another 10 minutes.
Recipe Notes
