4 servings
-4 large globe artichokes with minimum 4-inch stems attached
-2 lemons
-2 large cloves garlic, very finely minced
-½ cup fresh Italian flat leaf parsley, very finely minced
-1/4 cup fresh spearmint leaves, very finely minced
-1 teaspoon kosher salt plus more for seasoning
-2/3 cup extra virgin olive oil
-1 cup water
-1/2 cup dry white wine
-Freshly ground black pepper to taste
Prepare an acidulated bath for the trimmed artichokes by filling a large bowl with cold water and squeezing in the juice of one lemon. Cut the other lemon in half to rub over the artichokes when trimming.
Trim the artichokes in the following manner: hold an artichoke globe in the palm of your left hand with the stem pointing down. Pull off any small leaves around the base of the artichoke with your other hand. Then, starting from the bottom row of petals, bend a petal back until it snaps at its natural breaking point and pull off the tough, dark green tip leaving its tender, light green base attached to the globe. Repeat with the next petal in the row while you rotate the artichoke in your palm in the opposite direction. Work around and up the globe to remove all dark green tips and expose the pale leaf bases beneath (as you proceed the pale leaf base will increase in size and there will be less to remove). When you reach the top, a central dome of long and feathery, light-colored leaves will appear. Diagonally cut 1-inch off the top of the dome and, using the tip of a paring knife or serrated spoon inserted behind these leaves and rotated in a circular motion, cut out all the pointed central leaves. Then gently scrape away any fuzzy, fibrous choke without damaging the artichoke heart it is beneath to create a clean, bowl-like cavity in the center. Rub inside the cavity and all the cut parts with the cut side of a lemon half to prevent discoloration.
Peel the stem of the artichoke by turning it upside down and cutting off the end, then slicing away the outer green layer of the stem to reveal the white core. Trim off any remaining dark green or raggedy edges left on the artichoke globe so it resembles a rose. Place in the acidulated bath while you trim the rest.
When all the artichokes are trimmed and ready to fill, remove them from the water bath and pat each dry, inside and out, with paper toweling.
In a small bowl, make a paste by mixing the finely chopped garlic, parsley, mint, 1-teaspoon kosher salt and black pepper with 1-tablespoon olive oil. Divide the garlic-herb mixture into 4 portions and fill the center cavity of each artichoke with one portion of the mixture. Using your fingers, rub the paste into the walls of the cavity then in between the leaves, around the outside of the globe and along the stems.
Place the artichokes face down with stems pointing up in a heavy bottomed pan with a tight fitting lid large enough to comfortably hold the artichokes and tall enough for their stems. Pour the remaining olive oil over the artichokes then add the water and wine to the pan (the liquid should cover the bottom 1/3 of the artichoke globes). Sprinkle the contents of the pan lightly with salt and pepper. Dampen paper towels or a clean tea towel large enough to cover the top of the pan with water. Drape this over the pan and tightly fit the lid over the towel. Turn the towel ends back over the lid to avoid burning. Bring the liquid to a boil then reduce the heat to medium-low and cook, covered, for 25 to 30 minutes or until tender when a knife is easily inserted into the base of the stem.
Transfer the artichokes, face down and stems up, to a serving platter. Boil the cooking liquid for a few more minutes to reduce and thicken it to an emulsion consistency. Spoon the sauce over the inverted artichokes and serve warm or at room temperature.
Buon
Appetito!
©2009 Deborah Dal Fovo, All Rights Reserved. Unauthorized reproduction prohibited. |
