Pittsburgh-style Artichokes

Ingredients

In this Pittsburgh adaptation, we incorporate local ingredients and flavors to give the dish a unique twist. Instead of using traditional Greek herbs and spices, we infuse the broth with Pittsburgh's signature flavors, such as a touch of smoky paprika and a hint of tangy mustard. Additionally, we incorporate locally sourced vegetables, such as onions and carrots, to enhance the dish's depth of flavor. We alse have the original recipe for Anginares a la Polita, so you can check it out.

• 6 large artichokes 6 large artichokes
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 4 cups vegetable broth 4 cups vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 28g, 10g
• Protein: 5g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened.
3. 3.
   Add the minced garlic, smoked paprika, and Dijon mustard to the pot. Stir well to combine.
4. 4.
   Place the artichokes in the pot, stem side down. Pour the vegetable broth over the artichokes.
5. 5.
   Season with salt and pepper to taste. Bring the broth to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer for about 45 minutes, or until the artichokes are tender and easily pierced with a fork.
7. 7.
   Remove the artichokes from the pot and arrange them on a serving platter. Spoon some of the broth and vegetables over the artichokes.
8. 8.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Artichokes — When trimming the artichokes, make sure to remove the tough outer leaves and trim the stems to ensure they cook evenly.

Tips & Tricks

• If you prefer a thicker broth, you can blend a small portion of the cooked vegetables and broth together before spooning it over the artichokes.
• Serve the artichokes with a side of crusty bread to soak up the flavorful broth.
• For an extra kick of flavor, sprinkle some grated Parmesan cheese over the artichokes before serving.

Serving advice

Pittsburgh-style Artichokes are best served as a main course. Place one or two artichokes on each plate and spoon some of the flavorful broth and vegetables over them. Serve with a side of crusty bread to complete the meal.

Presentation advice

Arrange the artichokes on a large serving platter, placing them stem side down for an elegant presentation. Spoon some of the broth and vegetables over the artichokes, allowing the vibrant colors to shine through. Garnish with fresh parsley for a pop of freshness.