dinner · vegan · vegetarian · gluten-free · dairy-free
Restaurant-style vegetables: olive-oil-poached artichokes, garlicky spinach and blanched greens
Three restaurant techniques for better vegetables: artichokes poached slowly in olive oil, spinach sautéed hot with garlic, and green vegetables blanched in very salty water and shocked.
- Time
- 50min
- Steps
- 3
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Artichokes: put them in a small pot with the oil, garlic, lemon peel and bay, and cook at a bare bubble 25-30 minutes until tender. Lift out and season.
-
2
Blanched greens: boil a pot of water salted like the sea. Cook the vegetables 1-3 minutes until bright and just tender, then plunge into ice water. Drain well, and dress with oil and lemon.
-
3
Spinach: heat 2 tbsp of the artichoke oil in a wide pan until shimmering, add the garlic for a few seconds, then the spinach in handfuls, tossing until just wilted. Salt and serve right away.
