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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Great apppetizer! You can also prepare these on a hot grill. Ingredients:
8 whole artichokes |
6 cups water |
4 lemons, juice of |
1/4 cup olive oil |
2 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
1/4 cup of packed fresh italian parsley |
1/2 cup packed fresh basil |
6 sprigs fresh thyme |
1/2 cup packed fresh oregano |
1/2 orange, zest of |
1 whole dried chili (as hot or mild as you prefer) |
1 teaspoon whole black peppercorn |
2 cups canola oil |
1 cup extra virgin olive oil |
Directions:
1. In a 1 quart mason jar, place all herbs, zest, chili, and peppercorns. Pour 2 cups canola oil and 1 cup of extra virgin olive oil into a saucepan and heat to 200 degrees. Pour hot oils into the jar and cover with a kitchen towel. Let stand overnight.
2. Preheat oven to broil setting.
3. In a large, deep bowl, combine juice of 4 lemons with six cups of water. Set aside.
4. Cut top 1/4 off each artichoke and snap off the outer leaves until you reach pale, green, soft leaves. Using a spoon, remove the hairy choke from the center and discard.
5. Immediately plunge chokes into lemon water to avoid discoloration. Drain chokes and spin to dry.
6. Toss chokes in a second bowl with 1/4 cup olive oil, and season with salt and pepper. Lay chokes out on a sheet pan lined with foil and place on the lower rack of the oven. Broil for 5-6 minutes. Flip chokes and return to oven for 3 minutes.
7. Serve chokes as they are or marinate chokes in herb oil for up to 2 days.
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