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Recipe Name: Artichokes En Escabeche Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

6 Artichokes -, abt 8 oz ea
or 12 baby artichokes abt 2
oz ea
1 Lemon, halved
4 Quart(s) Water
1 1/2 Tablespoon(s) Coarse sea salt
3/4 Cup(s) Olive oil
6 Garlic cloves
1 1/2 Onions, sliced 1/4 thick
separated into rings
2 Carrots, cut fine julienne
1 Serrano pepper, stemmed
cut fine julienne
4 Bay leaves
10 Black peppercorns
6 Sprigs Oregano, leaves only
Finely chopped
1 Pinch(s) Ground nutmeg
6 Tablespoon(s) Red wine vinegar
1 1/4 Cup(s) White wine
Fresh oregano sprigs, for
Rinse the artichokes thoroughly. Fill a large mixing bowl with cold
water and squeeze the juice of half a lemon into it. With a large
knife, cut off the stem flush with the base of each artichoke. Pull
off and discard any small or discolored leaves around the base. Remove
one or two rows of leaves by bending outward and down so that the top
part snaps off of the leafs fleshy base. Place the artichoke on its
side on the cutting board and, with a heavy sharp knife, cut off about
1 1/2 inches from the top. With kitchen scissors, trim off the pointy
ends of all the remaining leaves. Halve the artichokes lengthwise and,
using a paring knife or a teaspoon, dig out and discard the fuzzy
chokes. When each artichoke has been trimmed and halved, drop them
into the cold water and continue trimming. In a very large
non-reactive sauce pan, bring the water to a boil and add 1 tablespoon
of the salt and the juice of the remaining lemon half. Drop the
artichokes into the water and cook them for about 10 to 20 minutes, or
until just barely tender (cooking time will depend on the size of the
artichoke). Remove the artichokes and drain cut side down in a
colander. In a heavy casserole, heat the olive oil over medium heat.
Add the whole garlic cloves and saute for a few seconds, without
letting it brown. Add the onion rings, carrots, serrano, bay leaves,
peppercorns, oregano, nutmeg, and remaining 1/2 tablespoon salt. Saute
the mixture for 2 minutes, stirring occasionally. Add the artichokes,
cook for 1 minute more, and add the vinegar and the white wine. Stir
together and increase the heat so that the mixture comes to a boil.
Lower the heat and simmer, stirring occasionally for 5 minutes. Remove
from the heat and set aside in the pan to cool to room temperature.
Discard the bay leaves. If desired, the escabeche could be
refrigerated for up to 1 week, very tightly covered. Garnish with
sprigs of oregano when serving. This recipe yields 6 servings. Recipe
Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From
the TV FOOD NETWORK - (Show # TH-6232 broadcast 02-06-1997) Downloaded
from their Web-Site - Formatted for MasterCook
by MR MAD, aka Joe Comiskey - 02-20-1997 Recipe
by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 324
Calories From Fat: 243
Total Fat: 27.5g
Cholesterol: 0mg
Sodium: 1182.4mg
Potassium: 290.9mg
Carbohydrates: 10g
Fiber: 2.7g
Sugar: 3.1g
Protein: 2.3g

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