Armenian: Artichoke hearts & potatoes cooked in oil

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Armenian: Artichoke hearts & potatoes cooked in oil

 

2 large artichokes

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

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

 

Instructions:

 

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

 

 

 

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