| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Healthy and, Luncheon, Vegetables, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
|
Artichokes |
| 4 |
c |
Water |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Wine vinegar |
| 4 |
|
Garlic cloves |
| 4 |
|
Bay leaves |
| 1 |
ts |
Salt |
| 12 |
|
Black peppercorns |
| 12 |
|
Coriander seeds |
| 1/2 |
ts |
Fennel seeds |
INSTRUCTIONS
Slice off the stem and remove the tough outer leaves of each artichoke.
Using kitchen scissors or a sharp knife, trim the thorny leaf tips and then
rinse the the artichoke thoroughly.
Place the artichokes, stem end down, in a saucepan. Add the water, oil,
vinegar, garlic, bay leaves, salt, peppercorns, coriander, and fennel
seeds. Cover and bring to a boil. reduce the heat and simmer for 20 to 35
minutes, until tender.
Cooking time will vary depending upon the size and the freshness of the
artichokes. To test for doneness, using tongs, tug on an outer leaf or lift
an artichoke from the pan and pierce the bottom with a knife. When a leaf
can be removed with the slightest resistance or a knife easily pierces the
bottom, the artichokes are done.
Serve hot, warm, or at room temperature.
Recipe by: Moosewood Restaurant Low-Fat Favorites Posted to MC-Recipe
Digest V1 #743 by Lynn Cage <ltcage@onr.com> on Aug 14, 1997
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