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  1. Exported from MasterCook

  2. Artichoke Hearts and Potatoes Cooked in Oil And Lemon

  3. Recipe By :

  4. 4 Preparation Time :

  5. Categories : Potatoes Side Dish

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 1 t Whole fennel seeds

  8. 1 t Whole black peppercorns

  9. 2 ts Whole coriander seeds

  10. 2 Whole bay leaves

  11. 4 Garlic cloves -- peeled,

  12. -- and lightly mashed

  13. 3 tb Lemon juice -- plus...

  14. 1 Whole lemon

  15. 1/2 c Olive oil

  16. 1 1/2 ts Salt -- or to taste

  17. 1/4 ts Sugar

  18. 1 Boiling potato (about 8 oz.)

  19. 1 sm Onion

  20. Tie up the fennel, peppercorns, coriander seeds, bay leaves, and garlic in a

  21. 2-1/2 quart pot. Add

  22. 2 cups water and bring to a boil. Cover, turn heat to low and simmer 20 minutes. Turn off the

  23. heat and remove the cheesecloth bundle, squeezing out as much liquid as

  24. possible. Add the lemon juice, olive oil, salt, and sugar. Mix and set aside.

  25. Halve the lemon. Cut off the long artichoke stems, if there are any.

  26. 1. Starting near the stem end, press back the artichoke leaves, one by one,

  27. and then snap them off. Keep doing this until you have gone past the bowl

  28. 20 paler

  29. 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

  30. with a lemon half. 2. Scoop away the "choke" in the center of the artichoke

  31. with a grapefruit spoon. Squeeze a little lemon juice into this area and rub

  32. it in. 3. Using a sharp paring knife, trim the outside of the artichoke bowl

  33. so there are no more dark green sections left and the bowl gets a smooth

  34. appearance. Rub these newly cut sections with lemon. Cut each artichoke heart

  35. into four, again rubbing cut sections with lemon. Cut and prepare the

  36. remaining artichokes the same way.

  37. Peel the potato and cut into sections that seem roughly the same size as the

  38. pieces of artichoke heart.

  39. Peel the onion and cut it into eight sections.

  40. 20 and bring to a boil. Cover, lower heat and simmer for about 12 minutes. Remove a

  41. piece of potato and a piece of artichoke. Cut off sections of each and taste

  42. 20 of either

  43. 3 to 7 minutes

  44. or until vegetables are tender. Uncover and cool the vegetables in the liquid.

  45. You may refrigerate the contents of the pot if you wish.

  46. When serving, remove the cool (or cold) vegetables with a slotted spoon. Do

  47. not serve the liquid.

  48. Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typed for you by

  49. Karen Mintzias - - - - - - - - - - - - - - - - - -

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