My neighbor gave me a bag of figs last night. I love figs and couldn’t refuse them even though my wife is in New York and the two kids floating around here could care less. So I had to come up with ways to use these beautiful fruit before I leave for a few days and they go bad.
This is an odd combination. I did a google search and found nothing. There was one recipe that involved chicken, but none with these two, seemingly disparate delicacies. But of course there is always one way to bring two different worlds together: butter. With enough butter I would eat shoes and socks.
Split this dish between two
- 6 Baby Artichokes, cleaned and halved
- 3 Ripe Figs
- 1 Teaspoon Olive Oil
- 1 Tablespoon Butter
- Coarse Sea Salt
- Chef’s Knife
- Sauté Pan
- Carefully clean the artichokes by removing the outer leaves, snipping the sharp ends of the remaining leaves and whittling down the stem. Immediately squeeze lemon on the cleaned ones as you go to keep them from browning.
- Cut the artichokes and figs in half.
- In the sauté pan, melt 1/2 of the butter with olive oil.
- Add the artichokes and sauté over high heat. You want them to brown and soften but not burn, so keep them moving.
- Remove the artichokes to the center of a plate and liberally salt them right away. Squeeze a little lemon over them, too.
- Turn the heat down and melt the rest of the butter.
- Sauté the figs skin side down for a few minutes then flip.
- Sauté for another couple of minutes then arrange around the artichokes.
This dish is wonderful as is or with a little crumbled goat cheese.