GB
Chief Eating Officer
Stewed Artichokes
1 lemon
4 large artichokes
2 tablespoons butter
4 tablespoons EVOO
2 cloves garlic, finely chopped
4 tablespoons chopped fresh parsley
3 tablespoons water
6 tablespoons milk
6 tablespoons white wine
salt and pepper
Squeeze lemon and put the juice and squeezed halves into a large bowl of cold water. Cut off the tip of artichoke. Peel the stem with a small knife, pulling upwards towards the leaves. Pull off small leaves around stem and continue snapping off the upper part of the dark outer leaves until you reach the tall inner leaves. Cut off the topmost part of the artichoke. Cut each artichoke into 4-6 segments. Cut out the choke. As soon as each artichoke is prepared put it in the bowl of lemon water.
Blanch the artichokes in boiling water for 4-5 min. Drain
Heat the butter and oil in large saucepan. Add garlic and parsley and cook for 10 minutes or until the liquid has evaporated. Stir in the wine. Cover and cook until the artichokes are tender. Serve hot or at room temp.
1 lemon
4 large artichokes
2 tablespoons butter
4 tablespoons EVOO
2 cloves garlic, finely chopped
4 tablespoons chopped fresh parsley
3 tablespoons water
6 tablespoons milk
6 tablespoons white wine
salt and pepper
Squeeze lemon and put the juice and squeezed halves into a large bowl of cold water. Cut off the tip of artichoke. Peel the stem with a small knife, pulling upwards towards the leaves. Pull off small leaves around stem and continue snapping off the upper part of the dark outer leaves until you reach the tall inner leaves. Cut off the topmost part of the artichoke. Cut each artichoke into 4-6 segments. Cut out the choke. As soon as each artichoke is prepared put it in the bowl of lemon water.
Blanch the artichokes in boiling water for 4-5 min. Drain
Heat the butter and oil in large saucepan. Add garlic and parsley and cook for 10 minutes or until the liquid has evaporated. Stir in the wine. Cover and cook until the artichokes are tender. Serve hot or at room temp.
