Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 These are so tasty we don't even dip them. Artichokes Cooked in Spicy Marinade 2 whole articholes (7 ounces or more each) 2 tablespoons white wine vinegar 2 teaspoons olive oil 2 garlic cloves cut in half 1 dried hot pepper broken in half 1/4 teaspoon salt Trim artichoke stem flat and pull off any bruised outer leaves. Cut off top third of artichoke and trim ends of remaining leaves with scissors. Place in a pot just large enough to hold artichokes side by side. Pour one tablespoon of vinegar and one tablespoon of oil across the top of each artichoke. Add boiling water to cover, garlic, hot pepper and salt. If artichokes float, place a heavy heatproof plate on top to hold them down. Cover pot with a tight fitting lid and bring to a boil, cook for 30 minutes, until tender. Let artichokes cool in the liquid. Drain and cut in half lengthwise and scoop out the hairy choke. Serve warm at room temperature. To refrigerate, place upside down in a bowl and bast with a little of the cooking liquid. These have 54 calories per artichoke half and serves 4. Mail goes everywhere you do. Get it on your phone. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 These sound very good!! I just have one question...if you eventually cover with water is it really necessary to pour the vinegar and oil over each arti? Couldn't you just add all to pot at once? Thanks! Shelly , chelsea <chelsea_cheetah wrote: > > These are so tasty we don't even dip them. > > Artichokes Cooked in Spicy Marinade > > 2 whole articholes (7 ounces or more each) > 2 tablespoons white wine vinegar > 2 teaspoons olive oil > 2 garlic cloves cut in half > 1 dried hot pepper broken in half > 1/4 teaspoon salt > > Trim artichoke stem flat and pull off any bruised outer leaves. > Cut off top third of artichoke and trim ends of remaining leaves with scissors. > Place in a pot just large enough to hold artichokes side by side. Pour one tablespoon of vinegar and one tablespoon of oil across the top of each artichoke. > Add boiling water to cover, garlic, hot pepper and salt. If artichokes float, place a > heavy heatproof plate on top to hold them down. Cover pot with a tight fitting lid and bring to a boil, cook for 30 minutes, until tender. > Let artichokes cool in the liquid. > Drain and cut in half lengthwise and scoop out the hairy choke. Serve warm at room temperature. > To refrigerate, place upside down in a bowl and bast with a little of the cooking liquid. > These have 54 calories per artichoke half and serves 4. > > > > > Mail goes everywhere you do. Get it on your phone. > > Quote Link to comment Share on other sites More sharing options...
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