| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive16 |
1 |
servings |
INGREDIENTS
| 24 |
|
Baby artichokes |
| 1/2 |
|
Lemon; Juice of |
| 3 |
|
Cloves garlic; smashed into a |
|
|
; paste with the flat |
|
|
; of a knife |
| 4 |
tb |
Lemon juice |
| 3 |
tb |
Chopped parsley |
| 3/4 |
c |
Olive oil; ¥ |
|
|
Salt and pepper |
INSTRUCTIONS
DRESSING
Shortly before cooking, rotate each baby artichoke against the blade
of a very sharp stainless steel paring knife to trim off the
outermost layer of leaves. Cut off the stems level with the bottom of
the artichoke, and cut off and discard the top half. Toss in lemon
juice to keep them from darkening.
Put the trimmed artichokes in a nonaluminum pot with enough cold
water to cover them by about 1-inch. Place a small plate directly on
the artichokes -- in the pan -- to keep them submerged. Bring to a
simmer over high heat. Turn the heat to low and keep the artichokes
at a bare simmer for about 15 minutes.
Meanwhile, make the vinaigrette. Combine the garlic, lemon juice and
parsley. Whisk in oil. Season with salt and pepper.
Poke the artichokes with a paring knife to test for doneness. Should
feel like a slightly underdone boiled potato. When done, drain and
pour vinaigrette over them.
Yield: 4 side servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9305
Converted by MM_Buster v2.0l.
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