Text 24780, 89 rader
Skriven 2015-03-11 11:05:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 328
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Artichokes Braised In Lemon & Olive Oil
 Categories: Vegetables, Citrus
      Yield: 8 servings

      1    Lemon; halved
      8 md Artichokes
      3 sm Shallots; in thin rings
      1    Carrot; fine chopped
      3 cl Garlic; thin sliced
    1/4 ts Fennel seeds
    1/4 ts Coriander seeds
    1/2 c  Extra-virgin olive oil;
           - divided
  1 1/2 c  Water
      3    Strips lemon zest
    1/4 c  Fresh lemon juice; divided
      2 tb Coarse chopped flat-leaf
           - parsley

  Simmered and later sauced in a lemony olive oil spiced with
  fennel and coriander seeds, artichokes absorb a complex
  blend of gorgeous flavors. The tender, juicy hearts bronze
  in a hot skillet just before serving, adding depth to this
  delicate dish.

  TRIM ARTICHOKES INTO HEARTS: Add lemon halves to a large
  bowl of cold water, squeezing to release juice.

  Cut off top inch of 1 artichoke and bend back outer leaves
  until they snap off close to base (keep stem attached).
  Discard several more layers in same manner until you reach
  pale yellow leaves.

  Cut remaining leaves flush with top of artichoke bottom
  using a sharp knife. Trim dark green fibrous parts from
  base and sides of artichoke.

  Peel sides of stem down to pale inner core. Put in lemon
  water while preparing remaining artichokes.

  Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in
  a 4 to 5 quart heavy pot (pot should be wide enough to
  hold artichokes in 1 layer with stems pointing upward)
  over med heat, stirring occasionally, 3 minutes. Add
  water, zest, and 3 tablespoons lemon juice and bring to a
  simmer. Stand artichokes in pot and season with 1 teaspoon
  salt and 1/4 teaspoon pepper. Cover artichokes with wax
  paper, then a lid, and simmer over medium-low heat until
  bases are just tender when pierced with a knife, 20 to 30
  minutes.

  Transfer artichokes to a dish and reserve cooking liquid.
  When artichokes are cool enough to handle, halve lengthwise.
  Scoop out and discard inner choke (fuzzy center and any
  sharp leaves).

  Heat 2 tablespoons oil in a 12" heavy skillet over medium
  high heat until it shimmers, then brown cut sides of
  artichokes in 2 batches, about 2 minutes per batch,
  transferring to a serving dish. Add reserved cooking
  liquid to skillet along with remaining tablespoon lemon
  juice and remaining 2 tablespoons oil. Boil vigorously 3
  minutes, then stir in parsley and pour over artichokes.
  Serve warm or at room temperature.

  COOKS' NOTES: Artichokes can be braised 1 day ahead and
  chilled in cooking liquid. Reheat to warm before
  proceeding.

  by Maggie Ruggiero

  Gourmet | November 2008

  Yield: Makes 8 (first course or side dish) servings

  Meal Master Format by Dave Drum - 08 November 2008

  Uncle Dirty Dave's Archives

MMMMM

... "All sorrows are less with bread." -- Miguel de Cervantes Saavedra

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)