Smokey Pan-Roasted Artichokes


  • 2 (8 oz. each) artichokes
  • 4 ounces bacon, chopped
  • 1/4 cup shallots, minced
  • 1/4 cup pine nuts
  • 1/3 cup California Black Ripe Olives, wedged
  • 1 tablespoon parsley, chopped
  • 1/2 teaspoon thyme, chopped
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 dash black pepper, coarsely ground


Prepare each artichoke by removing the stem and clipping the pointed leaves. Then cut into quarters and remove purple, fuzzy choke. Transfer into a large stockpot filled with about 2-inches of water and fitted with a steaming rack and steam, covered, for 15 minutes until tender. Remove artichokes from pot, drain well and set aside. Heat a large sauté pan over medium. Add bacon and cook, stirring occasionally, for 3-4 minutes until cooked through. Add shallots and pine nuts and cook for 2-3 minutes until bacon is crispy and pine nuts are golden. Transfer from pan to a medium mixing bowl, strain and discard excess bacon grease. Add California Ripe Olives, parsley and thyme and set aside. Heat olive oil in a clean medium-sized sauté pan over medium. Place artichoke quarters in pan and sauté on each side for 3-4 minutes until golden. Turn heat down to low and stir in chicken broth, lemon juice, butter and mustard. Sprinkle with bacon mixture and season with salt and pepper.