- Exported from MasterCook
Artichoke Hearts and Potatoes Cooked in Oil And Lemon
Recipe By :
4 Preparation Time :
Categories : Potatoes Side Dish
Amount Measure Ingredient -- Preparation Method -- -- --
1 t Whole fennel seeds
1 t Whole black peppercorns
2 ts Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves -- peeled,
-- and lightly mashed
3 tb Lemon juice -- plus...
1 Whole lemon
1/2 c Olive oil
1 1/2 ts Salt -- or to taste
1/4 ts Sugar
1 Boiling potato (about 8 oz.)
1 sm Onion
Tie up the fennel, peppercorns, coriander seeds, bay leaves, and garlic in a
2-1/2 quart pot. Add
2 cups water and bring to a boil. Cover, turn heat to low and simmer 20 minutes. Turn off the
heat and remove the cheesecloth bundle, squeezing out as much liquid as
possible. Add the lemon juice, olive oil, salt, and sugar. Mix and set aside.
Halve the lemon. Cut off the long artichoke stems, if there are any.
1. Starting near the stem end, press back the artichoke leaves, one by one,
and then snap them off. Keep doing this until you have gone past the bowl
inner leaves. Using a sharp knife (a serrated one is particularly good), cut off the remaining leafy area and discard it. Immediately rub all cut sections
with a lemon half. 2. Scoop away the "choke" in the center of the artichoke
with a grapefruit spoon. Squeeze a little lemon juice into this area and rub
it in. 3. Using a sharp paring knife, trim the outside of the artichoke bowl
so there are no more dark green sections left and the bowl gets a smooth
appearance. Rub these newly cut sections with lemon. Cut each artichoke heart
into four, again rubbing cut sections with lemon. Cut and prepare the
remaining artichokes the same way.
Peel the potato and cut into sections that seem roughly the same size as the
pieces of artichoke heart.
Peel the onion and cut it into eight sections.
20 and bring to a boil. Cover, lower heat and simmer for about 12 minutes. Remove a
piece of potato and a piece of artichoke. Cut off sections of each and taste
20 of either
3 to 7 minutes
or until vegetables are tender. Uncover and cool the vegetables in the liquid.
You may refrigerate the contents of the pot if you wish.
When serving, remove the cool (or cold) vegetables with a slotted spoon. Do
not serve the liquid.
Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typed for you by
Karen Mintzias - - - - - - - - - - - - - - - - - -