|
¾ of a gallon of water or veggie/chicken stock
an acid - 1cup (cook used white wine)
juice of one lemon
garlic – one clove
bay leaves
parsley
extra virgin olive oil
peppercorns – whole corns
Bring all of that to a boil
Make sure to cut off the tip and the base of the artichoke
Put artichokes in boiling stock stuff and salt to taste
Cook for 20 to 25 minutes.
To tell if it is done:
Stick it with a knife. If the knife comes out easily it is done.
Or
Take one of the bottom leaves and taste for tenderness.
Garnish with butter, olive oil, parsley, pepper, cheese, and some lemon juice.
|