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Recipe: Baby Marinated Artichokes
Similar Categories: Baby, Marinated, Artichokes
3 Lemons
12 Baby artichokes
6 c Chicken stock
1 bn Fresh thyme
Thyme sprigs; for garnish
1 Garlic head; cut in half
1 tb Whole black peppercorns
1 tb Salt
1/4 c Olive oil; plus more
Fill a large bowl with cold water. Squeeze the juice from the lemons into
the bowl, and set acidulated water aside. Cut about 1/2 inch from tips of
artichokes, and pull off tough outer leaves. Using a sharp paring knife,
trim tough fibrous stems, leaving only tender parts. Be careful not to cut
away hearts. Cut artichokes in half lengthwise, and cut away the purple
chokes. Place the artichoke halves in the bowl of acidulated water. Pour
the chicken stock into a large stockpot. Add the thyme, garlic,
peppercorns, salt, and olive oil. Set over high heat, and bring to a boil.
Drain artichokes, and add to pot. Cover the surface of the stock with a
double thickness of rinsed cheesecloth, completely submerging artichokes.
Return stock to a boil, then reduce to a simmer. Cook until artichokes are
just tender when poked with a knife, 15 to 20 minutes. Remove pot from
heat; let artichokes cool in liquid. Drain; transfer to an airtight
container. Store, refrigerated, up to 3 days. When ready to serve, drizzle
with olive oil and top with thyme sprigs. Makes 24.
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