Tuesday, May 17, 2011

Artichoke Recipe

The NY Times posted a recipe on Friday for Artichokes with Israeli couscous which I buy in bulk from Superking markets (in Glassel Park). Before I share their recipe I wanted to tell you my favorite way to cook smaller artichokes (like the artichokes in the basket) is to trim off the sharp and tough end and almost cut down the stem. Then take off any hard outer leaves until the only leaves left are soft and green. Sliver the artichokes and put them in a bowl of lemon juice and water (so they don't brown- balsamic vinegar works well too). Do not discard water. Add artichokes to a pan with oil, garlic (dried or green), bay leaves, and hot pepper. Saute adding a little of the soaking water to soften the artichokes. Sautee until soft.

Here is the NY Times Recipe:

Time: 45 minutes


1 lemon, juiced

3 medium artichokes (about 1 1/2 pounds)

1/3 cup slivered almonds

6 tablespoons extra virgin olive oil

1 tablespoon plus 1/4 teaspoon kosher salt

3 garlic cloves, crushed and peeled

1/8 teaspoon red pepper flakes

1 1/4 cup fregola or Israeli couscous

3 tablespoons chopped fresh mint

3 tablespoons chopped fresh dill

1/4 teaspoon black pepper

1 cup crumbled feta cheese (4 ounces).

1. Put lemon juice and artichokes into a bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water. Trim away the dark skin from the base, and the bottom of the stem. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any purple leaves. Cut the artichokes into

1/2-inch-wide pieces.

2. Put the almonds in a saucepan over medium heat. Toss occasionally until golden. Transfer to a bowl.

3. Add 6 cups water to the saucepan

with 1/4 cup oil, 1 tablespoon salt, the garlic and red pepper flakes. Bring mixture to a boil. Add the artichokes; lower the heat, cover, and simmer

until tender, 5 to 7 minutes. Remove artichokes with a slotted spoon to a

large bowl.

4. Bring the cooking water to a boil, add the fregola or couscous, lower heat and simmer until tender, 8 to 12 minutes; drain. Add the fregola or couscous, almonds, mint, dill, 1/4 teaspoon salt

and the pepper to the bowl of artichokes. Sprinkle with cheese and drizzle with

2 tablespoons oil. Toss gently.

Yield: 6 servings.

No comments:

Post a Comment