From: Joel Ehrlich Reply-To: Joel Ehrlich Newsgroups: rec.food.recipes Followup-To: poster Subject: COLLECTION (4) Whole Artichoke Recipes Date: Fri, 29 Mar 1996 20:40:59 GMT Organization: Salata * Redondo Beach, CA * 310-543-0439 28.8k Message-ID: <97a_9603290918@salata.com> Responding to: denglish@iastate.edu (Doug English) DE> I would like some recipes which use the whole artichoke. Not just DE> artichoke hearts. Here are a few with which to experiment: Anghinares Avgholemono (Lemon Artichokes) No. 2694 Yields 6 Servings 6 LARGE Artichokes LEMON SAUCE: 1/2 Cup White Vinegar 2 Egg Yolks 1 Large Onion, Diced Fine 3 Tbls Lemon Juice 1/2 Cup Fresh Dill, Chopped 1 tsp Arrowroot 1/3 Cup Olive Oil - Salt 1 1/2 Cups Chicken Broth - Pepper, Ground 1/4 Cup Lemon Juice 1 Cup Chicken Broth - Salt - Pepper, Ground Prepare the lemon sauce first. Whisk the egg yolks in a non-aluminum saucepan until frothy. Add the lemon juice, arrowroot, salt and pepper. Slowly whisk in the broth. Cook over medium heat, stirring constantly, until the sauce thickens - DON'T LET IT BOIL. Set aside (keep it warm). Trim the bases from the artichokes. Remove the tough, hard outer leaves. Cut off the top 1/3. Place the artichokes in a large pan. Add boiling water to cover. Add the vinegar. Return to a boil. Boil 15 to 20 minutes. Drain. Cool. Remove the chokes. Line the bottom of a casserole with onion and dill. Arrange the artichokes over. Sprinkle with oil. Cook, uncovered, over medium heat for about 10 minutes. Combine the broth, lemon juice, salt and pepper. Pour over the artichokes. Cover. Cook until tender and the juice is reduced (about 45 minutes). Transfer to serving platters. Fill the centers with warm lemon sauce. Serve hot. Artichokes Barigoule No. 2769 Yields 4 Servings 4 LARGE Artichokes - Pepper, Ground 2 Tbls Sweet Butter 1 Medium Onion, Chopped 1 Medium Onion, Chopped 1 Tbls Parsley Leaves, 1 Clove Garlic, Minced Chopped 2 Slices Bacon, Chopped 2 Carrots, Chopped 4 Tbls Dry Bread Crumbs 1 Cup Dry White Wine 2 Tbls Parsley Leaves, 1 Cup Chicken Stock Chopped - Coarse Salt Trim the artichokes. Blanche the artichokes in boiling water for 5 minutes. Refresh the artichokes under cold running water. Drain. Use a sharp knife to remove the choke. Set the artichokes aside. Melt the butter in a frying pan. Soften the first measure of onions along with the garlic. Add the bacon. Cook until lightly browned. Mix with the bread crumbs and the first measure of parsley. Season with salt and pepper to taste. Stuff the mixture into the center of the artichokes. Put the second measure of onion into the skillet. Add the chopped carrots. Add the artichokes. Set the artichokes stem end down so that they stand upright in the pan. Pour in the wine and the stock (the liquid should come about 2/3 of the way up the artichokes - add more wine and stock if needed). Cover. Simmer until the artichokes are tender (about 1 1/4 hours), basting frequently. Remove the artichokes to a serving dish. Strain the cooking liquid. Return the cooking liquid to the pan. Reduce slightly over high heat. Pour the cooking liquid into a bowl. Sprinkle the second measure of parsley over. Serve alongside the artichokes. Artichokes Italian Style No. 2630 Yields 4 Servings 4 Artichokes - Water 2 Tbls Olive Oil - Salt Cut the off the artichoke stems. Use scissors to cut off the pointed tips of the leaves. Stand the artichokes in a large skillet or frying pan. Drizzle olive oil over. Sprinkle salt over. Add 1/2" of water to the pan. Bring to a boil over high heat. Reduce heat to a simmer. Cover. Cook until the artichokes are tender (about 35 minutes). Uncover. Cook until all the water has evaporated and the artichokes are a deep golden brown on the bottom (about 10 minutes). Serve hot. Artichokes & Aioli No. 51 Yields 2 Servings water 1 tsp lemon juice, fresh 2 medium artichokes 1/2 tsp mustard, powdered 1/2 cup yogurt 1/4 tsp black pepper, freshly 3 cloves garlic, crushed ground Put enough water in a pot to cover the artichokes. Bring to a boil. Add the artichokes. Cover. Simmer gently for 40 minutes, or until the leaves are easily removed from the choke and the meat is tender. Refrigerate the artichokes. Make the Aioli by combining the yogurt with the garlic, lemon juice, mustard and pepper. Serve the artichokes with small bowls of the Aioli for dipping. Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. Recipes/articles go to recipes@rt66.com; requests go to cocina@mbay.net; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.