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How To make Artichoke Hearts and Potatoes Cooked In Oil and Lemon
1 ts Whole fennel seeds
1 ts Whole black peppercorns
2 ts Whole coriander seeds
2 Whole bay leaves
4 Garlic cloves; peeled,
-- and lightly mashed 3 tb Lemon juice; plus...
1 Whole lemon
1/2 c Olive oil
1 1/2 ts Salt; or to taste
1/4 ts Sugar
1 Boiling potato (about 8 oz.)
1 sm Onion
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. 1. 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
How To make Artichoke Hearts and Potatoes Cooked In Oil and Lemon's Videos
Baby Potatoes with Artichokes, Onions and Capers | Polenta Series
We make the last of our polenta meal tonight. It's a delicious, and simple baby potato dish that goes together in a snap. Tender baby potatoes, flavorful marinated artichoke hearts, kalamata olives and capers provide the perfect acidic counterpoint to our creamy polenta. If you plan to make the entire meal, it'll take about an hour and a half, and requires a bit of planning so everything comes together at the same time.
Baby Potatoes with Artichokes, Olives and Capers
1½ pounds, 678g, baby potatoes
1 lb, 452g, marinated artichoke hearts
⅔ cup, 100g kalamata olives
1 medium onion, sliced
1-2 tablespoons capers, drained
2 T, 30ml, lemon juice
salt and pepper
1-2 T olive oil
Wash the potatoes thoroughly. Carefully peel a strip around the middle of each potato. Quarter or halve any larger potato. Slice the onions and quarter the artichokes and set these aside. In a 4 quart saucepan, add the potatoes, the chicken broth and enough water to cover the potatoes by a couple of inches. Bring the potatoes to a gentle simmer over medium heat. Simmer the potatoes until they are just tender enough to piece through, 3-4 minutes. Drain the potatoes and return them to the pan to dry.
In a large skillet over medium heat, sweat the onions in the olive oil until they are tender and fragrant but not caramelized. Add the remaining ingredients and the potatoes. Very gently turn the ingredients in the pan to combine and heat evenly. Serve immediately.
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How to prepare and marinate artichokes
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Artichoke Recipe | Artichokes and Potatoes | Carciofi e Patate
Artichoke Recipe | Artichokes and Potatoes | Carciofi e Patate.
Ingredients-
1 lb or more baby artichokes cleaned and cut in half (450 grams)
1 1/2 lbs potatoes peeled and cubed (600 grams)
4 tablespoon of extra virgin olive oil
3 cloves of fresh garlic sliced
Small bunch fresh parsley chopped
Salt to taste
Fresh black cracked pepper to taste
Directions-
In a medium, pot add your oil and garlic.
Medium heat get the oil warm but no need to brown the garlic.
Add your artichokes, potatoes, and parsley.
Add 1/2 cup cold water.
Bring to a boil.
Now place a lid on the pot and lower heat to the lowest setting.
Let it cook for about 30 minutes or until artichokes and potatoes are cooked through.
This is a simple delicious meal to be enjoyed as a main dish or as a side dish.
Buon appetito!
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Pork & Artichoke Hearts Avgolemono | Classic Greek Recipes
Here is a classic Greek recipe for pork & artichoke hearts avgolemono. This pork recipe features slow braised goodness with a traditional lemon & egg sauce. Very easy to prepare especially since it's a one-pot meal. Try it today, love it forever....
Recipe:
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Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Artichokes with Potatoes: How to cook Baby Artichoke italian food.
Artichokes with potatoes: How to cook Baby Artichoke italian food. How To Cook Baby Artichokes - Italian Style. Easy Baby Artichoke Italian Food: Step-by-Step Recipes. How To Cook Baby Artichoke Italian Food Like A Pro. artichokes with potatoes italian food
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How To Cook Baby Artichokes: Italian Style.
How To Peel, Cut & Prepare An Artichoke | 1 Minute Tips | French Guy Cooking
French Guy Cooking shows you how to prepare an artichoke in one minute flat.
For more 1 minute tips and tricks click here
And for some amazing recipes head over to French Guy Cooking’s channel here
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