Artichokes in Cream

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* Exported from MasterCook *

 

Artichokes in Cream

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 lemon

4 medium artichokes

2 tablespoons unsalted butter

1 cup heavy cream (minimum 36 percent milkfat)

Salt

1 tablespoon parsley -- chopped

 

Put enough water into a large stainless or glass bowl to cover the artichokes.

Cut the lemon in half and squeeze the juice from one of the halves into the

water. Drop in the spent rind. Trim the artichokes and remove the chokes. Cut

them into quarters, rubbing well with the other half of the lemon. Drop the

trimmed artichoke quarters into the acidulated water.

 

When all the artichokes are trimmed and quartered, drain them and put them with

the butter into a heavy-bottomed, lidded saucepan or skillet that will hold them

in one layer. Turn on the heat to medium high and sauté, tossing frequently,

until the artichokes are hot and bright green but not browned, about 5 minutes.

 

Add a healthy pinch of salt to the artichokes and pour the cream over them.

Bring it to a boil, then reduce the heat to low, cover the pan, and simmer,

stirring occasionally, until the artichokes are tender, about half an hour.

 

Remove the lid and, if the cream is not thickened, raise the heat to medium high

and let it boil until it is thickened, stirring frequently to prevent scorching.

Turn off the heat. Pour the artichokes into a warm serving bowl, sprinkle the

parsley over them, and serve at once.

 

 

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NOTES : Obviously, there is no substitute for cream in this recipe. The entire

dish can be made ahead up through step3. Turn off the heat, set the lid askew,

and let it cool. If you are making it more than an hour ahead, refrigerate it

until you are ready to finish the dish. Reheat it gently over medium-low heat.

Usually, the cream thickens up on its own when it site, but if it is too thin

when you reheat the artichokes, quickly boil it down as directed in step 4.