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The Cookbook Store > Recipes > Artichoke Leaves |
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Members of the prickly thistle family, artichokes are symbolically linked to love and nobility. Here is a recipe from Martha's hors d'oeuvres book. Although no one seems to admit to buying the book, it is one of our best sellers! Artichoke Leaves Makes about 2 dozen The larger the artichoke, the more leaves it will have that are sturdy enough for serving. Adding olive oil to the cooking water prevents the artichoke from absorbing too much water and keeps the leaves firm and supple. The leaves are meant to be scraped clean between the teeth, the tough petals, discarded. They can also be used as dippers for favorite dips.
1. Rinse the artichoke with cool water and peel away any discolored or broken leaves. Trim the stem to 1 inch. Bring a medium pot of water to a boil over high heat. Squeeze the juice from both lemon halves into the water, then add the laves to the water along with the salt and the olive oil. Add the artichoke and simmer over low heat until tender, 20 to 30 minutes. (You should be able to pierce the stem end with the tip of a knife and pull the leaves off easily.) Drain and cool. 2. Peel away the leaves, reserving all the firm leaves for serving. Using a spoon, carefully trim the hairy choke until the heart is neat and clean. The leaves may be prepared a day ahead and kept in an airtight container in the refrigerator. |
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