Carciofi Bolliti Boiled Artichokes Italian S
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This is an absolutely no-fuss way to prepare artichokes, yet produces
a delicious result. The original Italian recipe on which this is
based uses three times the amount of oil specified below, but the
lower-fat version works fine.
Have ready a basin of acidulated water. Take 4 large artichokes or 8
small ones and prepare them as described above, cutting them into
quarters and dropping them into the basin as they are done. Pack the
artichoke quarters in a single layer into a open pan. Pour over them
enough boiling water to barely cover the artichokes, add 2
tablespoons of olive oil and some roughly crushed peppercorns. Boil
hard until the water has evaporated, then add the juice of a lemon
and stir.
Put the artichokes into a serving dish and scatter with chopped
parsley. They can be served hot or cold.
From "Raw Materials" by Meryl Constance, The Syndey Morning Herald,
10/13/92. Courtesy Mark Herron.
Makes 4 servings.
Posted by Stephen Ceideberg; October 30 1992.
Servings: 4
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