Pan-Seared Artichokes with Sherry Vinegar & Thyme

Pan-Seared Artichokes with Sherry Vinegar & Thyme
Photo by Scott Phillips


  • 1 tsp. chopped fresh thyme
  • 3 medium cloves garlic, peeled and cut in half lengthwise
  • 1 tsp. finely grated lemon zest (from 1 medium lemon)
  • 1/8 tsp. freshly ground black pepper; more as needed
  • 6 large artichokes
  • 3 Tbs. sherry vinegar
  • 4 Tbs. extra-virgin olive oil
  • + 1 more ingredients
    • ½ tsp. kosher salt; more as needed

Prepare the artichoke hearts using my simple method.Once the hearts have been prepared, cut each half into two wedges and toss them with 1 Tbs. olive oil in a large bowl. Combine the vinegar with 1/4 cup water in a small dish. Set aside.Heat the remaining 3 Tbs. olive oil and garlic in a 10-inch ...

View full recipe at Fine Cooking


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