Artichoke Hearts Recipe
Ingredients
| Large artichokes- 2 | ||
| Water | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Juice of lemon- 1/2 lemon | ||
| Garlic | 1 Clove (5gm) | |
| Dry white wine | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Dried basil- a good pinch | ||
| Ground pepper | 1 To taste | |
Directions
GETTING READY
1. Start by snapping off the bottom leaves and also trimming the bulb with a sharp knife to remove all tough leaf fibers
2. Also trim the stem and top, to quarter the bulb lengthwise and remove the choke
3. Take the artichoke and slice it lengthwise into thin wedges, then rinse in the acidulated water
MAKING
4. In a bowl, combine water and 2 tablespoons of lemon juice,
5. In a bowl, combine the clove garlic, dry white wine, olive oil, dried basil, salt and pepper and stir in the artichoke wedges, to blend flavors and coat the pieces
6. Finally seal in heavy-duty aluminum foil
SERVING
7. Serve with steak au poivre, beef bird casserole or stuffed lamb
1. Start by snapping off the bottom leaves and also trimming the bulb with a sharp knife to remove all tough leaf fibers
2. Also trim the stem and top, to quarter the bulb lengthwise and remove the choke
3. Take the artichoke and slice it lengthwise into thin wedges, then rinse in the acidulated water
MAKING
4. In a bowl, combine water and 2 tablespoons of lemon juice,
5. In a bowl, combine the clove garlic, dry white wine, olive oil, dried basil, salt and pepper and stir in the artichoke wedges, to blend flavors and coat the pieces
6. Finally seal in heavy-duty aluminum foil
SERVING
7. Serve with steak au poivre, beef bird casserole or stuffed lamb
Chef
