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Appetizers, Sides, Vegetables, Vegetarian

Artichokes a la grecque

Artichokes a la grecque
Los Angeles Times

Baby artichokes, each cut in half, hang drying on a clothesline stretched across my kitchen. Artichoke leaves overflow the table and cascade across the floor. Dozens of meticulously trimmed large artichokes poised in enormous metal bowls look like green roses. ... Read more

Total time: 30 minutes, plus cooling time | Serves 4 to 6
  • 20 baby artichokes
  • 1 cup extra virgin olive oil
  • 2 teaspoons coriander
  • 1/2 teaspoon peppercorns
  • 2 teaspoons salt
  • 1 cup lemon juice, strained
  • Bouquet garni (2 sprigs of thyme, 1 bay leaf, a 5-inch piece of celery and a 5-inch piece of fennel)

Step 1Pare and trim the artichokes, which should be of relatively uniform size.

Step 2Combine 1 1/2 quarts water with the olive oil, coriander, peppercorns, salt, lemon juice and bouquet garni in a large pot and bring to a boil.

Step 3Add the artichokes. Bring back to a boil and cook for 8 to 10 minutes, or until tender.

Step 4Transfer the artichokes and the cooking liquor to a large bowl to cool. At this point, you can either can the artichokes or store them in the refrigerator the way they are and use them, within a week or so, in composed salads, pasta dishes, etc.

Note: Adapted from "Larousse Gastronomique," 1961 edition.


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