Baby Artichokes

Name: Baby Artichokes
Cuisine: French
Ingredients: Pepper from the mill; 1 head Romaine lettuce, cleaned and hand torn into half leaves; 1 large clove garlic, positively mashed; ½ cup olive oil of your choice; 2 tablespoons minced fresh mint leaves; 1 tablespoon minced fresh tarragon leaves; Juice of 2 lemons; ¼ cup fresh orange juice; ¼ cup unsweetened pineapple juice; 1 teaspoon salt, more or less to taste; 1 tablespoon balsamic vinegar; 36 baby artichokes or three 10-ounce packages frozen baby artichokes; 36 baby artichokes or three 10-ounce packages frozen baby artichokes; 4½ teaspoons salt; 3 quarts water

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The directions are given for baby artichokes as found in California or in Italian markets during the early months of the year. If you cannot find them, use the frozen artichoke hearts sold in 10-ounce boxes, trimming the hard leaves after cooking.

Ingredients

Juice of 2 lemons
36 baby artichokes or three 10-ounce

Europe
France
Side dish
Gluten-free
Vegan
California

Method

Strain the juice of the lemons into a large bowl. Cut off the stems of all artichokes and remove the leaves, leaving just enough center leaves to obtain a small artichoke heart ¾ inch large. Cut a ½ inch off the top of the remaining center leaves. Toss the prepared artichokes into the lemon juice, making sure to coat all the cut surfaces to prevent browning. Bring the water to a boil; add the s