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