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 braised artichoke with remoulade |
2-4 |
| I f-ing LOVE artichokes. They are so fun to eat whole. Eat the leaves by kinda scraping them over your teeth. The yummy flesh is right at their bases. Mmmm. And then the yummy heart (what you normally find in cans at the grocery store) is the best for last. Let the artichokes cool down before you try to cut them in half. Trust me. Oh PS, the term braise just means to cook something in liquid at a temperature lower than boiling. It’s a more gentle method of cooking. |
(for braising) 2 whole artichokes, trimmed 1 bay leaf ½ c. white wine 2 lemons, cut in half (for the remoulade) 1 clove garlic, minced 2 tsp Dijon mustard ¼ c. mayonnaise 1 T. lemon juice plus some zest 1 T. chopped flat leaf parsley |
Fill a large pot with water and add wine, bay leaf and lemons. Heat until liquid looks like it might start to boil – then turn heat down a bit. Add whole artichokes, cover and braise until the stems are tender enough to easily insert a knife in and out – but not mushy – about 40 mins. Remove from pot, place on a plate refrigerate until chilled, or at least cool enough to handle. Cut each artichoke in half lengthwise and using a spoon scoop out the furry stuff in each center. If you would like to eat these warm, brush each inside half with melted butter or oil and heat on a grill or in a hot pan. In a bowl combine all ingredients for the remoulade. Stir to combine. Refrigerate until chilled. Serve artichoke with remoulade. |
| bonnie appetit Napier New Zealand email: bonnie@bonnieappetit.com  |