artichokes

Artichokes 

I’ve tried for years to make artichokes with just the right sauce, it was either
too lemony or too oily.
Marcella Hazan’s excellent cook book, Essentials of Classic Italian Cooking,
inspired me to try again.
The artichokes are braised whole with the
stem on and served upside down.

Ingredients

4 large globe artichokes
1/2 lemon
3 tablespoons parsley chopped very fine
1 1/2 teaspoon garlic chopped very fine
6 to 8 mint leaves chopped fine
Salt
Black pepper freshly ground
1/2 cup extra virgin olive oil

Directions

In preparing any artichoke it is essential to discard some of the tough inedible leaves and portions of leaves. Bend back the outer leaves, pulling them down toward the base of the artichoke, and snapping them off just before you reach the base. Do not take the paler bottom end of the leaf off because at that point it is tender and quite edible.





 

  

 Slice at least an inch off the top of the leaves,
take half a lemon and rub the cut portions of
the artichoke, squeezing juice over them
to keep them from discoloring.










My mother in law used to turn the artichoke

upside down and bang it firmly on a wooden
board, this loosened the inside so you can part
the leaves and reach the choke, which is prickly
and fuzzy.

The fuzzy choke has to be removed.
I use a spoon, being careful not to cut away any
of the tender bottom.

Do not cut off the stem.






Look at the base of the stem and you

will see an inner white part surrounded
by green.

Carefully pare away the green, leaving
the white intact. This white part is
delicious when cooked.

Rub all cut surfaces with lemon juice.







In a bowl, mix 3 tablespoons chopped parsley, 1 1/2 teaspoons garlic chopped very fine, 6 to 8 mint leaves chopped fine, some salt and pepper. Set aside 1/3 of the mixture and with the remainder, press the rest into the cavity of each artichoke, rubbing it well into the inner sides.

Choose a tall heavy pot with a tight-fitting lid, it has to be tall enough to fit the artichokes with their stems sticking up. Place the artichokes in the pan, upside down with stems pointing up. Rub the remaining herb and garlic mixture over the outside of the artichokes. Add all the olive oil plus enough water to come up and cover one third of the leaves, but not the stems.

Take a long length of paper towel that, when doubled up, will completely cover the top of the pot Soak the towel in water and place over the top of the pot, covering it completely. Put the lid over the towels, then pull any portion of the towel that is still hanging down the side of the pot, back over the lid.

Turn on the heat to medium and cook for 35 to 40 minutes. The artichokes are done when a fork easily pierces the thick part between the stem and the heart. Cooking time may vary depending on the freshness of the artichokes. If they are tough and take long to cook, you may have to add a little more water from time to time.

When done, transfer the artichokes to a serving platter with their stems pointing up. Reserve the oil and other juices from the pot. This juice must only be poured over the artichokes just before eating. Artichokes can soak up the oil and juice when still hot and, if not eaten right away, become greasy and sodden.

Ideally, serve the artichokes when they are no longer hot but have not cooled completely. Best eaten the same day.
To eat, pull away each leaf and eat the bottom white part, the outer leaves don’t yield much to eat, dip each leaf in the reserved juice. As you progress further in, the leaves become more tender at the base until you reach the heart, which can be totally eaten.