4 servings
-4 large globe artichokes with 3 or 4-inch stems attached
-2 lemons
-2 large cloves garlic, finely minced
-½ cup fresh Italian flat leaf parsley/3 teaspoons finely minced
-8 to 10 fresh spearmint leaves/1 teaspoon finely minced
-1 teaspoon kosher salt plus more for seasoning
-fresh ground black pepper to taste
-1/3 cup extra virgin olive oil
-water
Clean and trim the artichokes:
Prepare an acidulated water bath by filling a bowl large enough to hold artichokes with cold water. Halve one lemon and squeeze the juice into the water tossing the squeezed lemon rinds in as well. Set the bowl within easy reach of work surface. Halve the other lemon and keep close at hand while you are trimming the artichokes. Hold an artichoke in one hand with the stem pointing down. Starting at the base of the globe, use other hand with or without the help of small paring knife to pull off small outer leaves at the base of the globe, working in a clockwise direction around globe while rotating artichokes in the opposite direction in other hand. Work upward and begin bending back the tough, dark green tips of the next rows of leaves snapping them off where the petals break naturally leaving the pale green base attached to the globe. This removes the woody and inedible parts of the artichoke leaving the tender, pale petal bases attached to the globe. As you make your way up the artichoke, the light green leaf base will increase in size and there will be less to discard until a central cone of long, tender yellow or whitish leaves appears. Using a knife, diagonally slice off about 1 inch off the top of the leaves leaving a flat surface to the artichoke. Look into the center of the artichoke and carefully cut away the small prickly leaves in the center with a small spoon or the tip of the paring knife then scrape away the entire fuzzy, fibrous choke underneath without damaging the artichoke heart it is attached to. Quickly rub all the trimmed surfaces and inside cavity of the artichoke with a lemon half to prevent discoloration.
Now trim the stem of the artichoke by turning it upside down and cutting off the very tip with a paring knife. Using your knife, peel away the green outer layer of the stem carefully to reveal the white core. Also trim any remaining dark green edges from the bottom of the artichoke. Rub the entire artichoke again with the lemon half and place it in the acidulated water bath while you clean the remaining artichokes.
In a small bowl mix the finely chopped garlic, parsley and mint with 1 teaspoon of kosher salt. Lift artichokes out of water and pat each dry inside and out with a kitchen towel. Using your hand pick up 1/4 of herb mixture and press it into the walls of the center cavity then rub the mixture around the outside of the globes into the leaf cavities and along the stem.
Place the filled artichokes face down with stems pointing up in a heavy bottomed (earthenware if possible) pan with a tight fitting lid large enough to comfortably hold the artichokes and tall enough for their stems. Pour the oil over the artichokes and fill bottom of pan with enough cold water to artichoke bulbs by about 1/3. Lightly sprinkle salt and pepper over top of pan. Dampen with water a few paper towels or a clean tea towel large enough to cover the top of the pan. Drape this over the pan and tightly fit the lid over the towel. Turn towel ends up over the lid to avoid burning. Cook artichokes over medium heat for 25 to 30 minutes or until tender. Test after 20 minutes by inserting the point of a knife easily into the base of the stem and add more water if liquid has evaporated excessively.
Transfer artichokes face down, stems up to platter or serving dishes. If cooking liquid hasn't thickened slightly, turn heat up and let evaporate for a minute or two until sauce is has a salad dressing-like consistency. Pour cooking liquid over artichokes. Serve warm or at room temperature.
Buon
Appetito!
©2006 Deborah Dal Fovo, All Rights Reserved. Unauthorized reproduction prohibited. |
