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Ease of Preparation: Easy
Preparation Time: 10 min
Cook Time: 40 min
Servings: 6 portions
Recipe By: Julee Rosso and Sheila Lukins
From: Silver Palate Cookbook
Used with permission of Workman Publishing Company
One-Step Artichokes
These artichokes are easy to prepare and add a colorful note as well. Since they're as good cold as hot, plan to make them ahead. We like to take them on picnics.
Ingredients
6 whole artichokes, trimmed
3 carrots, peeled and finely diced
1 medium-size yellow onion, peeled and finely diced
1/2 cup olive oil
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup fresh lemon juice
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
3 carrots, peeled and finely diced
1 medium-size yellow onion, peeled and finely diced
1/2 cup olive oil
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup fresh lemon juice
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Directions
Place the artichokes in a deep heavy pot and just cover with water. Add the remaining ingredients (reserve a bit of the parsley for garnish). Cook, partially covered, at a gentle boil until the leaves pull away easily, 40 minutes. Drain the artichokes.
Transfer the artichokes to a large serving platter. Strain the cooking liquid and strew the vegetables and herbs over the artichokes. Serve hot, or cool to room temperature.
Transfer the artichokes to a large serving platter. Strain the cooking liquid and strew the vegetables and herbs over the artichokes. Serve hot, or cool to room temperature.
