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Recipe: Artichokes En Escabeche
Similar Categories: Artichokes, Escabeche
6 md Artichokes -; (abt 8 oz ea)
(or 12 baby artichokes abt 2
-oz ea)
1 Lemon; halved
4 qt Water
1 1/2 tb Coarse sea salt
3/4 c Olive oil
6 Garlic cloves
1 1/2 md Onions; sliced 1/4^Ô thick
; separated into rings
2 md Carrots; cut fine julienne
1 Serrano pepper; stemmed,
-seeded,
; cut fine julienne
4 Bay leaves
10 Black peppercorns
6 Sprigs Oregano; leaves only,
-finely chopped
1 pn Ground nutmeg
6 tb Red wine vinegar
1 1/4 c White wine
Fresh oregano sprigs; for
-serving
Rinse the artichokes thoroughly. Fill a large mixing bowl with cold water
and squeeze the juice of half a lemon into it. With a large knife, cut off
the stem flush with the base of each artichoke. Pull off and discard any
small or discolored leaves around the base. Remove one or two rows of
leaves by bending outward and down so that the top part snaps off of the
leafs fleshy base. Place the artichoke on its side on the cutting board
and, with a heavy sharp knife, cut off about 1 1/2 inches from the top.
With kitchen scissors, trim off the pointy ends of all the remaining
leaves. Halve the artichokes lengthwise and, using a paring knife or a
teaspoon, dig out and discard the fuzzy chokes. When each artichoke has
been trimmed and halved, drop them into the cold water and continue
trimming. In a very large non-reactive sauce pan, bring the water to a boil
and add 1 tablespoon of the salt and the juice of the remaining lemon half.
Drop the artichokes into the water and cook them for about 10 to 20
minutes, or until just barely tender (cooking time will depend on the size
of the artichoke). Remove the artichokes and drain cut side down in a
colander. In a heavy casserole, heat the olive oil over medium heat. Add
the whole garlic cloves and saute for a few seconds, without letting it
brown. Add the onion rings, carrots, serrano, bay leaves, peppercorns,
oregano, nutmeg, and remaining 1/2 tablespoon salt. Saute the mixture for 2
minutes, stirring occasionally. Add the artichokes, cook for 1 minute more,
and add the vinegar and the white wine. Stir together and increase the heat
so that the mixture comes to a boil. Lower the heat and simmer, stirring
occasionally for 5 minutes. Remove from the heat and set aside in the pan
to cool to room temperature. Discard the bay leaves. If desired, the
escabeche could be refrigerated for up to 1 week, very tightly covered.
Garnish with sprigs of oregano when serving. This recipe yields 6 servings.
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