| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Frugal01 |
6 |
servings |
INGREDIENTS
| 6 |
|
Artichokes; cleaned Roman style |
| 2 |
tb |
Olive oil; for cooking |
| 1 |
c |
Water |
|
|
=== DRESSING === |
| 3/4 |
c |
Olive oil |
| 1/2 |
tb |
Whole oregano; crushed |
| 1/4 |
ts |
Salt; or to taste |
|
|
Juice of 1 lemon |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Place the cleaned artichokes upside down in a stove-top covered
casserole. Add the 2 tablespoons of olive oil and about 1 cup of
water. Cover and bring to a simmer. Cook for about 30 to 40 minutes
or until the chokes are tender. Chill, and pour the dressing over the
dish. Serve with the stems upright just as they were cooked.
HINT: Cleaning an artichoke ROMAN STYLE is simple. Break off the
first two or three rows of the lower outer leaves. Using a paring
knife cut off the top half of the remaining leaves. Do this by
holding the artichoke on its side, cutting down on an angle away from
the stem. Turn the choke as you cut until the purple thistle center
is exposed. Using a grapefruit spoon, remove the purple center,
exposing the meaty artichoke bottom. Cut off the stem, leaving about
an inch. Trim off the tough exterior skin of the stem. Rub the whole
choke with fresh lemon juice to prevent discoloring.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-22-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-27-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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