Health Nut: Candied Veggies Are Real

My favorite vegetable ever is an artichoke.  I’m not surprised that many people don’t like it—it does have a weird texture and can taste very dull at times.  I, however, like to spice up this veggie simply by caramelizing it.  It’s surprisingly something I discovered on my own two years ago while (attempting) to make an omelet.  Caramelized artichokes simply melt in my mouth, though you’ll have to try it out for yourself.

Start of with a jar of artichoke hearts, something you can get at any grocery store.  I usually cut the pieces of artichokes into thirds or fourths, depending on the size.  There’s usually oil in the jar surrounding the artichokes, and while it’s not that important to get the oil off before you start sautéing, be aware that some of the oil could “jump” and burn you a little when on the pan—I’ve had this happen to me one too many times.  Heat up a pan with some olive oil and place the cut artichokes on the pan.  The important thing about caramelizing artichokes is that you have to wait for the artichokes to cook well before adding either sugar or sweetener.  I prefer mine very well done, usually when they start browning.  Add a teaspoon of sugar or perhaps a small packet of sweetener on top of all the artichokes, and stir for about 30 seconds.  You now have your candied veggies!

These can go with anything—pasta, pizza, and my personal favorite, sautéed broccoli (I like cooked veggies a bit too much).  Just a small hint: they taste divine with spicy arrabbiata sauce, so it’s also a perfect dipping appetizer as well!

Grilled Artichokes with Lemon Aioli 500

 

-Vatsala

 

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