Friday, January 8, 2010

Pan Seared Artichokes

Usually I make this dish in a non-stick skillet, which doesn't do much for browning foods. All my non-sticks were occupied, so I used my old-fashioned plain stainless steel. I was surpised and delighted to find that the artichokes actually caramelized in the pan! Maybe because of the sugars from the sun-dried tomatoes? It was delicious over brown rice ziti. (And the pan wasn't any harder to clean than a non-stick pan.)

1 comment:

Michelle @ One of a Kind Wisconsin said...

I love artichokes, I really should try to cook them sometime instead of indulging in the glass jars of marinated chokes. :o)Looks wonderful.