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Baby Marinated Artichokes

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CATEGORY CUISINE TAG YIELD
Meats 24 servings

INGREDIENTS

3 Lemons
12 Baby artichokes
6 c Chicken stock
1 bn Fresh thyme
Thyme sprigs; for garnish
1 Garlic head; cut in half
1 tb Whole black peppercorns
1 tb Salt
1/4 c Olive oil; plus more

INSTRUCTIONS

Fill a large bowl with cold water. Squeeze the juice from the lemons
into the bowl, and set acidulated water aside. Cut about 1/2 inch
from tips of artichokes, and pull off tough outer leaves. Using a
sharp paring knife, trim tough fibrous stems, leaving only tender
parts. Be careful not to cut away hearts. Cut artichokes in half
lengthwise, and cut away the purple chokes. Place the artichoke
halves in the bowl of acidulated water. Pour the chicken stock into a
large stockpot. Add the thyme, garlic, peppercorns, salt, and olive
oil. Set over high heat, and bring to a boil. Drain artichokes, and
add to pot. Cover the surface of the stock with a double thickness of
rinsed cheesecloth, completely submerging artichokes. Return stock to
a boil, then reduce to a simmer. Cook until artichokes are just
tender when poked with a knife, 15 to 20 minutes. Remove pot from
heat; let artichokes cool in liquid. Drain; transfer to an airtight
container. Store, refrigerated, up to 3 days. When ready to serve,
drizzle with olive oil and top with thyme sprigs. Makes 24.
Comments: These artichokes make a fantastic addition to an antipasto
or a simple salad.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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