I sliced off about an inch from the top.
And I cut straight across the pointy leaf tips,
except I missed one on the right.
I sliced each artichoke in half
and shot pictures of the pretty.
What you want to do next
is cut out that fuzzy choke
and the purple.
leaving the meaty heart
and the outside leaves.
I covered the artichokes with water
and squeezed in the juice of one lemon
and threw in the lemon.
Bring to a simmer,
cover, and cook for about 45-55 minutes,
until the leaves pull off easily.
Now for my stuffing.
My ingredients:
2 Roma tomatoes
3 garlic cloves
zested lemon
juice of one lemon
about 1 TB capers
about 1/3 cup Italian parsley leaves
about 1/4 cup basil leaves
about 1/4 cup mint leaves
about 3 TB olive oil
2 Roma tomatoes
3 garlic cloves
zested lemon
juice of one lemon
about 1 TB capers
about 1/3 cup Italian parsley leaves
about 1/4 cup basil leaves
about 1/4 cup mint leaves
about 3 TB olive oil
Next, reach inside the gel pockets with
your left hand,
and squeeze seeds and gel out
with right hand.
I decided to put in some minced red onion.
Add salt and pepper to taste.
Right before serving, toss in the toasted bread cubes ...
Right before serving, toss in the toasted bread cubes ...
Rosie, these look amazing. I typically like my chokes with lemon and salt, but this looks too good not to try. I'm such a whore for capers...Gotta get me some artichokes!
ReplyDeleteThey look wonderful...now I have to go get me some.
ReplyDelete