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Categories:
lemons artichokes extra-virgin olive oil garlic carrots onion thyme bay leaves black peppercorns coriander seeds white wine salt tomato coulis
Viewed: 30 - Published at: 2 years agoIngredients
- 2 lemons, halved
- 36 baby artichokes (3 pounds)
- 1/4 cup extra-virgin olive oil
- 6 garlic cloves, quartered lengthwise
- 2 carrots, thinly sliced on the bias
- 1 medium onion, thinly sliced
- 1 tablespoon thyme leaves
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 3/4 cup dry white wine
- 1/2 teaspoon salt
- Fresh Tomato Coulis, for serving
Method
- Squeeze the lemons into a bowl of water.
- Working with 1 artichoke at a time, snap off the dark green outer leaves.
- Using a sharp paring knife, slice off all but 1 inch of the remaining leaves.
- Peel and trim the stems.
- Halve the artichokes, scrape out the hairy choke and drop them into the lemon water.
- In a large, nonreactive skillet, heat the olive oil.
- Add the garlic, carrots, onion, thyme, bay leaves, black peppercorns and coriander seeds and cook over moderately high heat until the onion begins to soften, about 2 minutes.
- Drain the artichokes and add them to the skillet.
- Cook until the onion is translucent, about 2 minutes longer.
- Add the wine and salt, cover and cook over moderate heat until the artichokes are just tender, about 10 minutes.
- Discard the bay leaves.
- Spoon the artichokes and their juices onto plates.
- Drizzle with the Fresh Tomato Coulis and serve.
