This is how we do-it-up in our house:
For any amount of artichokes:
Trim stems of artichokes so that they will stand up straight in a
pot. Remove bottom, outer 2-3 layers of leaves (they are tough) and cut off the tops. Then cut
thorns off each remaining leaf with scissors. When you are done, they should look like this. (These are Fiesole artichokes):
Rub each 'choke with a cut lemon, then with a cut clove of garlic.
Salt liberally. (You can also sprinkle some Herbes de Provence over
them.) Drizzle them with olive oil.
Place in pan of water so that water comes 1/3 of the way up the
side of the 'choke. To the water add: some whole peppercorns, some
lemon slices, and some garlic slices.
Bring to a boil and then reduce to simmer. Cover tightly. Depending
on size, they should be cooked in 30-45 minutes. (Smaller ones cook faster.) When a leaf from the center pulls off
easily, they're done.
Serve hot with dipping sauce of your choice (we are a lemon-mayo
family, melted butter is good, too) and they are also delicious cold.
I thought I could cook I found this blog. Now I know I am doomed!!!
Posted by: Jenn | June 09, 2005 at 08:42 PM