排干朝鲜蓟,用洗碗剂干燥。在12英寸的煎锅中,加热2汤匙。用中火加热橄榄油,直到闪闪发光。加入一半的朝鲜蓟侧,撒上盐和胡椒粉,然后煮3至4分钟的金棕色。当每个人都褐色时,将其翻转并在外面变成褐色,大约2分钟。转移到碗中,然后用剩余的2汤匙重复。石油和第二批朝鲜蓟。将热量降低到中等,并将保留的煮熟的朝鲜蓟与大蒜一起添加到煎锅中的热蓟。煮,搅拌,直到香,大约1分钟。加入1/2杯水和柠檬汁; bring to a boil. Reduce the heat to low, cover, and simmer until just tender, about 20 minutes. Uncover the pan, stir in the parsley and mint, raise the heat to medium, and simmer until any remaining liquid is mostly evaporated, 1 to 2 minutes. Season to taste with salt and pepper, and serve.
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