pan-roasted sunchokes and artichoke hearts with lemon-herb butter
ingredients:
2 Tbs. extra-virgin olive oil
1 lb. medium sunchokes, scrubbed and cut lengthwise into ¾-inchthick wedges Kosher salt
8 oz. frozen quartered artichoke hearts, thawed
2 Tbs. finely chopped shallot
3 Tbs. dry vermouth
1 Tbs. fresh lemon juice
2 Tbs. cold unsalted butter, cut into small pieces
1 Tbs. chopped fresh flat-leaf parsley
2 tsp. chopped fresh tarragon Freshly ground black pepper
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METHOD:
Position a rack in the upper third of the oven and heat the oven to 400°F. In a 12-inch ovenproof skillet, heat the oil over medium-high heat until shimmering hot. Add the sunchokes and ¼ tsp. salt; cook, flipping as needed, until well browned on both cut sides, 2 to 3 minutes per side. Add the artichoke hearts and ¼ tsp. salt; cook, stirring occasionally, until lightly browned, 2 to 3 minutes.
Move the skillet to the oven and roast until the sunchokes are tender, about 20 minutes. Transfer the vegetables to a bowl and cover to keep warm.
Set the skillet over medium heat, add the shallot and cook, stirring with a wooden spoon, until softened and lightly browned, 1 to 2 minutes. Add the vermouth and cook, stirring and scraping the bottom of the pan to loosen any brown bits, until the vermouth has almost evaporated.
Reduce the heat to low, add the lemon juice, and then the butter one piece at a time, swirling the pan to melt the butter before adding the next piece. Stir in the parsley and tarragon. Return the vegetables to the pan and toss to reheat and coat in the butter. Season to taste with salt and pepper before serving.
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