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Trim the stems so that the artichokes will stand up. Cook artichokes as directed, until very tender. |
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Drain them well. Gently spread the leaves of the artichokes. Turn them upside down and flatten as much as possible, but keeping intact. |
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Heat large skillet or griddle. Add olive oil. Place the artichokes on the pan and then cover them with a plate and then weight them down with a brick or heavy object. Cook over medium heat 8-10 minutes or until the leaves are browning and getting a little crisp. |
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Serve on a big plate, sprinkle with sea salt, and serve as a great finger food. |
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Herbes de Provence : The mixture traditionally contains rosemary, marjoram, basil, savory and thyme. Sometimes lavender flowers are included in the mix. |