Basic Poached Baby Artichokes
These poached baby artichokes taste a little bit like the marinated artichokes you find in the store, but with a cleaner flavor, significantly better texture, and no slime from being packed in olive oil. This recipe combines sour, sweet, and the unique flavor of artichokes into a great side dish that can be served hot with white fish like Pacific halibut fillets, swordfish fillets, and black cod fillets. Once cooked, they can also be chilled and served on salads.
Poached Baby Artichokes
Serves 4-6
12 baby artichokes
1 clove garlic
2 lemons’ juice, freshly squeezed
2 cups dry white wine (Greco di Tufo used)
5 fresh thyme sprigs
1. Peel off the artichokes’ outer leaves.
2. Trim off the bottom scales and much of the stem so that the artichoke body tapers off into the stem to a point. Quarter them.
3. Peel the garlic and dice fine.
4. Coat the bottom of a pan with olive oil and add the minced garlic. Sweat briefly, then add the quartered artichokes, lemon juice, white wine and thyme.
5. Bring the liquid to a simmer, and simmer until tender. (Test by inserting the point of a knife into what remains of the stem, it should go in and come out with little pressure).
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