Steamed Artichoke With Hazelnut Vinaigrette

Recipe Ingredients

2 cups	474ml	Dry white wine
1		Water - or more if necessary, (if your tap water
		Is hard or heavily chlorinated - use bottle
		Water for best results)
1		Parsley stems - (reserve the leaves)
2 tablespoons	30ml	Black peppercorns - whole
2 tablespoons	30ml	Toasted whole coriander seed - (optional)
4 tablespoons	60ml	Artichokes - top 1 1/2" of (large) leaves
		Removed and flower stem at heart discarded
1/4 cup	59ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Coarsely-ground black pepper
1/2 cup	118ml	Extra-virgin olive oil
		(or substitute melted - unsalted butter)
1 cup	146g / 5.1oz	Coarsely-chopped parsley
1/2 cup	73g / 2.6oz	Chopped toasted hazelnuts

Recipe Instructions

In a medium saucepan, combine the wine, water, parsley stems, peppercorns and coriander seed. Position a steamer containing artichokes over the liquid mixture and bring to a simmer over high heat. Cover, allowing artichokes to steam until tender, as tested by inserting a skewer through the center of the heart from the base. Remove from heat. Invert the artichoke to drain. Peel away a few coarse outer leaves. Place in the center of the serving plate.

To make the vinaigrette: In medium bowl, combine the lemon juice, salt, pepper, and olive oil. Add half the parsley and hazelnuts and divide the vinaigrette to broad individual ramekins for dipping. Place a ramekin on each serving plate. Sprinkle the remaining parsley and hazelnuts over the artichokes. Serve with a large bowl in the center of the table for the discarded leaves and chokes.

To eat: Remove the outer leaves with your fingers, dipping the base in the vinaigrette and gently biting the inner base of each leaf to remove the edible section. This section is small but becomes larger as you near the heart. After the leaves are completely removed, take a spoon and carefully scoop the fibrous choke from the heart and discard. Cut the heart into bite-size pieces and enjoy.

Source:
JIMMY SCHMIDT'S COOKING CLASS by Jimmy Schmidt

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