Published May 1, 1994.
For a better, quicker artichoke recipe, we found that steaming worked well. We put whole artichokes, stem end up, in about an inch of water in a heavy-gauge nonreactive pot with a tight-fitting lid. A steaming rack was useful but not necessary. Braising, which combines browning and simmering, also produced very flavorful artichokes. However, this method involved more work than steaming, since we first had to sauté the artichokes, then deglaze the pan, then simmer the artichokes in liquid.
This pasta dish makes an especially nice first course. If you prefer, you can substitute for the lobster one pound boneless, skinless chicken breast, cut into one-by-one-half-inch pieces, seasoned with salt and pepper and quickly sautéed.
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