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Categories:Viewed: 17 - Published at: 6 years ago
Ingredients
- 24 x Baby artichokes
- 1/2 x Lemon, Juice of
- 3 x Cloves garlic, smashed into a paste with the flat of a knife
- 4 Tbsp. Lemon juice
- 3 Tbsp. Minced parsley
- 3/4 c. Extra virgin olive oil, Salt and pepper
Method
- 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 throw away the top half.
- Toss in lemon juice to keep them from darkening.
- Put the trimmed artichokes in a nonaluminum pot with sufficient cool 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 min.
- 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
