who decided these pointy things were edible?

I have no idea why I like these so much. Perhaps it’s the fact that I associate artichokes with the holidays. My mom used to only make them once a year and I loved them. Traditionally she would stuff hers with breadcrumbs, but every once in awhile she’d make these.

This recipe is simple- mostly olive oil and lemon juice. Don’t be intimidated by these spiky vegetables. Disarm them quickly and easily with a pair of kitchen shears and you’ll be just fine.

It tastes best when left to cool overnight in the liquid it’s cooked in and served the next day. You can serve it as a side dish or eat it as a snack. Either way, when artichokes are at the market for cheap, this is what I turn them into.

greek artichokes
printer-friendly version
serves: 3

ingredients:
3 medium artichokes
3 cups of water
Juice of half a lemon
1/2 cup of olive oil
1/2 teaspoon salt
1 stalk celery, minced
A few coriander seeds
4 peppercorns
1/2 teaspoon fennel seed (optional)

directions:
First you have to cut the spiky parts of the leaves off. Use a knife to cut enough of the tip of the artichoke off so that you remove most of the tops of the close together leaves. Then, using scissors (because it’s easier that way) snip off the spiky parts of the other leaves. Quarter the artichokes and remove the pretty, fuzzy purple choke that’s really bad for you to eat. Mix the rest of the ingredients in a pan and bring to a boil. Add the artichokes and cook, covered, until tender, about 15-20 minutes. If you can remove the leaves by easily pulling at them then they’re done. Cool the artichokes in the liquid and serve them cold

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in appetizer, meatless monday, side dish, snack, vegan, vegetarian and tagged , , , , , , . Bookmark the permalink.

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