—Not On Website, Bills Kitchen, Friends, Vegetables
6 Artichokes -- Globe
1/4 cup Olive oil -- plus 4 tablespoons olive oil
4 teaspoons Cider vinegar
4 clove Garlic -- minced
1 tablespoons Oregano -- fresh chopped
1 tablespoons Thyme -- fresh chopped
1 tablespoons Rosemary -- fresh chopped
1 tablespoons Mint -- fresh chopped
1 tablespoons Parsley -- fresh chopped
1 juice of Lemon
Salt and pepper -- to taste
1. Prepare the artichokes: Cut off the tops and stems so the artichokes sit perfectly flat. Tear the first three rows of leaves off the base of the artichoke. Snip the thorns off the tips of the leaves.
2. Place a steamer filled with water over medium heat. Put the artichokes, leaves pointed up, into the steamer, so they fit snugly Whisk together the 1/4 cup olive oil and the vinegar in a small bowl and drizzle over. Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly. Sprinkle each artichoke with the lemon juice, salt, and pepper. Cover with a tight fitting lid and cook for 35 minutes, or until done. Check for doneness by pulling a leaf out; if the leaf comes out easily with the meat intact, the artichokes are done.
3.To serve, place the artichokes in a serving dish and drizzle them with the 4 tablespoons olive oil. Spoon some of the marinade over each artichoke and season with salt and pepper.
Recipe Notes
the term "braising" is used very loosely here. The artichokes are, in fact, steamed, but they have been doused with olive oil, vinegar, lemon, garlic, and herbs, which creates the effect of braising. The artichokes become so tender and flavorful no dipping sauce is needed.
If you don't have fresh herbs you may use
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
This if from a small and very good cookbook called Intimate Gatherings.