Marinated Artichokes Recipe - Cooking Index
Marinated Artichokes Recipe - Cooking Index
| 2 | Onions | |
| 1/2 cup | 118ml | Olive oil |
| 2 lbs | 908g / 32oz | Baby artichokes |
| 1 | Carrot - thinly sliced | |
| 4 | Garlic cloves - thinly sliced | |
| 1 teaspoon | 5ml | Fennel seeds |
| 1 teaspoon | 5ml | Black peppercorns |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 2 | Bay leaves | |
| 2/3 cup | 157ml | White wine vinegar |
| 2/3 cup | 157ml | White wine |
| 1 cup | 237ml | Water |
Slice the onions in 1/2-inch rings, keeping the rings whole as much as possible. Put them in a large skillet and cover them with the oil. Cook over low heat 15 minutes.
Slowly turn the artichoke against the sharp edge of the knife while making an abbreviated sawing motion with the knife. (It's easier to control if you use the base of the knife rather than the tip.)
You will begin to cut through the tough outer leaves; when you can discern the natural cone shape of the artichoke, adjust the knife to follow it.
Keep trimming until you've cut away enough that you can see only light green at the bases. Cut off the top half-inch or so of the tip and dip the artichoke into the lemon water.
With the paring knife, trim away the very tip of the stem, then peel the stem and base going from the tip to the base. There should be no dark green tough spots left, only pale green and ivory. If you're leaving the artichoke whole, put it in the lemon water and repeat the instructions for the remaining artichokes.
Add the carrot and garlic to the onions, cover and cook over low heat until the onions are softened, 15 minutes more.
Add the artichokes to the skillet, cover and cook over low heat 5 minutes.
While the artichokes are cooking, combine the fennel seeds, peppercorns, salt, bay leaves, vinegar and wine in a small saucepan and bring to a full boil. Pour the mixture over the artichokes in the skillet and add enough water so the liquid comes about 2/3 of the way up the sides of the artichokes. Cover and cook at a fast simmer until the artichokes are tender enough that a small sharp knife penetrates the base easily, about 20 minutes.
With a slotted spoon, remove the artichokes to a bowl. Increase the heat to high and cook until the liquid has reduced to a light syrup. You'll know it's done when the liquid barely covers the bottom of the pan and begins to stick slightly.
Pour the liquid over the vegetables, cover tightly and refrigerate about 30 minutes or until ready to use. The artichokes are best served cool, or at room temperature.
This recipe yields 8 servings.
Each serving: 237 calories; 498 mg. sodium; 0 cholesterol; 14 grams fat; 2 grams saturated fat; 25 grams carbohydrates; 2 grams protein; 3 grams fiber.
Source:
The Los Angeles Times, 03-12-2003
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