Chilled Artichokes Roman Style Recipe - Cooking Index
Chilled Artichokes Roman Style Recipe - Cooking Index
| 6 | Artichokes - cleaned Roman style | |
| 2 tablespoons | 30ml | Olive oil - for cooking |
| 1 cup | 237ml | Water |
| Dressing | ||
| 3/4 cup | 177ml | Olive oil |
| 1/2 tablespoon | 7.5ml | Whole oregano - crushed |
| 1/4 teaspoon | 1.3ml | Salt - or to taste |
| Juice of 1 lemon | ||
| Freshly-ground black pepper - to taste |
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.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 04-22-1992 issue - The Springfield Union-News
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