First Course
| Braised Artichokes |
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| Pretty simple. Just cut the 'chokes in half, scoop out the down-y, thistle-y chokes. Braising is a cooking method that uses simmering liquid over a long period of time to tenderize the meat or vegetable that you are cooking. |
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| 2 medium |
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artichokes |
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| 1 stalk |
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spring garlic (or substitute 3 or 4 cloves of regular garlic) |
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| 2 |
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lemon wedges |
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salt and pepper, to taste |
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water |
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Cut the artichokes in half, lengthwise. Then with a spoon, scoop out the thistle and down at the center of the artichoke. Squeeze the juice out of the lemon wedges over the cut flesh of the artichoke, to help keep it from discoloring. |
In a medium pan, add the chokes, the chopped garlic, salt and pepper and cover it all with water until it just covers the chokes. Bring to a boil, then reduce to a simmmer. Cover. |
When you can pluck leaves with no reisistance from the artichoke, they are done. About 20-25 minutes. |
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| Servings: 2 |
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| Recipe Source |
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Author: Michael Reining |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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Click here for more information on Mike Reining.
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