| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Niger |
Toohot01 |
6 |
servings |
INGREDIENTS
| 6 |
md |
Artichokes -; (abt 8 oz ea) |
|
|
(or 12 baby artichokes abt 2 oz ea) |
| 1 |
|
Lemon; halved |
| 4 |
qt |
Water |
| 1 1/2 |
tb |
Coarse sea salt |
| 3/4 |
c |
Olive oil |
| 6 |
|
Garlic cloves |
| 1 1/2 |
md |
Onions; sliced 1/4. thick |
|
|
; separated into rings |
| 2 |
md |
Carrots; cut fine julienne |
| 1 |
|
Serrano pepper; stemmed, seeded, |
|
|
; cut fine julienne |
| 4 |
|
Bay leaves |
| 10 |
|
Black peppercorns |
| 6 |
|
Sprigs Oregano; leaves only, finely chopped |
| 1 |
pn |
Ground nutmeg |
| 6 |
tb |
Red wine vinegar |
| 1 1/4 |
c |
White wine |
|
|
Fresh oregano sprigs; for serving |
INSTRUCTIONS
Rinse the artichokes thoroughly. Fill a large mixing bowl with cold
water and squeeze the juice of half a lemon into it. With a large
knife, cut off the stem flush with the base of each artichoke. Pull
off and discard any small or discolored leaves around the base.
Remove one or two rows of leaves by bending outward and down so that
the top part snaps off of the leafs fleshy base. Place the artichoke
on its side on the cutting board and, with a heavy sharp knife, cut
off about 1 1/2 inches from the top. With kitchen scissors, trim off
the pointy ends of all the remaining leaves. Halve the artichokes
lengthwise and, using a paring knife or a teaspoon, dig out and
discard the fuzzy chokes. When each artichoke has been trimmed and
halved, drop them into the cold water and continue trimming. In a
very large non-reactive sauce pan, bring the water to a boil and add
1 tablespoon of the salt and the juice of the remaining lemon half.
Drop the artichokes into the water and cook them for about 10 to 20
minutes, or until just barely tender (cooking time will depend on the
size of the artichoke). Remove the artichokes and drain cut side down
in a colander. In a heavy casserole, heat the olive oil over medium
heat. Add the whole garlic cloves and saute for a few seconds,
without letting it brown. Add the onion rings, carrots, serrano, bay
leaves, peppercorns, oregano, nutmeg, and remaining 1/2 tablespoon
salt. Saute the mixture for 2 minutes, stirring occasionally. Add the
artichokes, cook for 1 minute more, and add the vinegar and the white
wine. Stir together and increase the heat so that the mixture comes
to a boil. Lower the heat and simmer, stirring occasionally for 5
minutes. Remove from the heat and set aside in the pan to cool to
room temperature. Discard the bay leaves. If desired, the escabeche
could be refrigerated for up to 1 week, very tightly covered. Garnish
with sprigs of oregano when serving. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6232 broadcast
02-06-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-20-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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