926 Artichauts à la Grecque

Method

Choose very small artichokes making sure that they do not have developed chokes; trim and shorten the leaves then blanch in boiling salted water and refresh them. Prepare a marinade as follows: for 15–20 artichokes place in a pan 1 litre( pt or U.S. cups) water; dl (5 fl oz or U.S. cup) oil; the juice of 3 lemons and 10 g ( oz) salt; add 50 g (2 oz) each of fennel and celery; 10 corianders; 10 peppercorns; a sprig of thyme and 2 bayleaves. Bring to the boil for a few minutes then add the artichokes and cook gently for 15 minutes. When ready, allow to cool in the marinade and serve very cold with a little of the marinade.

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