| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Italian |
Soups |
1 |
Servings |
INGREDIENTS
| 6 |
lg |
Artichokes; up to 8 |
| 1 |
|
Onion; diced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 2 |
tb |
Vegetable oil |
| 3 |
tb |
Lemon juice |
| 2 |
|
Cloves garlic |
| 2 |
c |
Chicken stock |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
Prepare the artichokes for steaming: remove and discard tough outer leaves
of the artichokes. From the top, scoop out and discard the innermost
section, along with the stringy thistle part above the heart. You should be
left with most of the leaves together with the heart. (This is the standard
Italian way to prepare artichokes for steaming. For a clearer explanation,
see the Joy of Cooking cookbook.)
Bring 1 to 2" of water to boil in a pot large enough for all the
artichokes. Add garlic, salt, pepper, bay leaf, 2 tablespoons of the lemon
juice, and oil. Place artichokes on steaming apparatus in pot, cover
tightly, and steam for 30 to 40 minutes. Remove artichokes and allow them
to cool sufficiently to be handled. Scrap the tender artichoke "meat" from
the inside of each leaf (use a heavy knife for this). If the steamed
artichokes are particularly tender, you may be able to dispense with the
scraping and just cut off the top portions of the leaves. Puree the
artichoke meat and artichoke hearts with the onion and chicken stock. Add a
final tablespoon of lemon juice. Simmer over low heat for about an hour.
Add cream, adjust salt and pepper and serve.
Recipe by: Duarte's restaurant in Pescadero, CA
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
5, 1998
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