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A Big Bowl Of Artichokes

The oil and lemon juice in the cooking liquid make a tasty sauce for the artichokes, but you may prefer to serve them with your favorite vinaigrette. The veggies add lots of flavor to the artichokes and are delicious in their own right. Forty to 45 minutes is sufficient cooking time for tender artichokes. If you cook them longer, they'll be overdone.

Type: Vegetables
Courses: Side dish
Serves: 8 people

Recipe Ingredients

1/4 cup 59mlFresh lemon juice
8 cups 1896mlArtichokes (medium)
2 cups 125g / 4.4ozOnions - chopped (medium)
4   Carrots - cut into 1/4" dice
4   Garlic cloves - finely minced
2 teaspoons 10mlDried thyme
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlExtra-virgin olive oil
2/3 cup 157mlWhite wine
2 cups 474mlWater
1/4 cup 15g / 0.5ozDiced seeded ripe plum tomatoes - for garnish
2 tablespoons 30mlChopped flat-leaf parsley - for garnish
  Your favorite vinaigrette (optional) - for serving

Recipe Instructions

Place the lemon juice in a large bowl and fill 3/4 full with water.

Clean each artichoke: Cut off the stem and snap off the tough bottom leaves. Cut about 1 1/2 inches off the top. With scissors, snip the tips off the remaining leaves. Place in the lemon water to prevent discoloration; let soak while you clean the other artichokes.

Divide the artichokes, onions, carrots, garlic, thyme, salt, pepper, oil, wine and water between 2 large pots.

Bring both pots to a boil, reduce the heat to medium-low and cook, partially covered, until the artichokes are tender, 40 to 45 minutes, shaking the pots occasionally. If necessary, add a bit more boiling water.

Serve the artichokes in a shallow bowl or deep platter. Spoon the cooked vegetables and some of the cooking liquid over the artichokes. Sprinkle with the diced tomato and parsley, then serve at room temperature with your favorite vinaigrette for dipping, if desired.

Dietary Information:

Per serving (without vinaigrette): 90 calories, 17g carbohydrate, 5g protein, 2g fat, no cholesterol.

"Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 07-27-2003"


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