Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Artichoke Hearts And Potatoes Cooked In Oil And Lemon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 Teaspoon(s) Whole fennel seeds
1 Teaspoon(s) Whole black peppercorns
2 Teaspoon(s) Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves, peeled
and lightly mashed
3 Tablespoon(s) Lemon juice, plus...
1 Whole lemon
1/2 Cup(s) Olive oil
1 1/2 Teaspoon(s) Salt, or to taste
1/4 Teaspoon(s) Sugar
1 Boiling potato, about 8 oz.
1 Onion
Directions:
Tie up the fennel, peppercorns, coriander seeds, bay leaves, and
garlic in a cheesecloth bundle and drop into a 2-1/2 quart pot. Add 2
cups water and bring to a boil. Cover, turn heat to low and simmer 20
minutes. Turn off the heat and remove the cheesecloth bundle,
squeezing out as much liquid as possible. Add the lemon juice, olive
oil, salt, and sugar. Mix and set aside. Halve the lemon. Cut off the
long artichoke stems, if there are any. Starting near the stem end,
press back the artichoke leaves, one by one, and then snap them off.
Keep doing this until you have gone past the bowl part of the
artichoke that harbors the heat and have reached the paler inner
leaves. Using a sharp knife (a serrated one is particularly good),
cut off the remaining leafy area and discard it. Immediately rub all
cut sections with a lemon half. 2. Scoop away the "choke" in the
center of the artichoke with a grapefruit spoon. Squeeze a little
lemon juice into this area and rub it in. 3. Using a sharp paring
knife, trim the outside of the artichoke bowl so there are no more
dark green sections left and the bowl gets a smooth appearance. Rub
these newly cut sections with lemon. Cut each artichoke heart into
four, again rubbing cut sections with lemon. Cut and prepare the
remaining artichokes the same way. Peel the potato and cut into
sections that seem roughly the same size as the pieces of artichoke
heart. Peel the onion and cut it into eight sections. Put the
artichoke hearts, potatoes, and onion into prepared liquid and bring
to a boil. Cover, lower heat and simmer for about 12 minutes. Remove
a piece of potato and a piece of artichoke. Cut off sections of each
and taste for doneness and balance of salt and lemon. You may add more
of either seasoning at this time if you wish. Cover and simmer another
3 to 7 minutes or until vegetables are tender. Uncover and cool the
vegetables in the liquid. You may refrigerate the contents of the pot
if you wish. When serving, remove the cool (or cold) vegetables with a
slotted spoon. Do not serve the liquid. Source: Madhur Jaffrey's
World-of-the-East Vegetarian Cooking Typed for you by Karen Mintzias
Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:20:35
-0700 From: Gerald Edgerton <jerrye@wizard.com>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 242
Total Fat: 27.4g
Cholesterol: 0mg
Sodium: 880.3mg
Potassium: 467.8mg
Carbohydrates: 21.1g
Fiber: 3.2g
Sugar: 2.1g
Protein: 2.5g


Scale this recipe to Servings [?]