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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If you don't have a 12- to 14-quart pan, cook half the artichokes at a time in a 6- to 8-quart pan. If making up to 1 day ahead, chill airtight. Arrange on a platter up to 4 hours ahead; cover with plastic wrap and chill or let stand at room temperature. Ingredients:
3 tablespoons white wine vinegar |
1 tablespoon olive oil |
1 teaspoon black peppercorns |
2 dried bay leaves |
8 whole allspice |
8 artichokes (each 3 to 3 1/2 in. wide and about 12 oz.) |
Directions:
1. In a 12- to 14-quart pan (see notes), combine about 6 quarts water, vinegar, olive oil, peppercorns, bay leaves, and allspice. Cover and bring to a boil over high heat.
2. Meanwhile, rinse artichokes well. Slice off and discard about 1 inch from tops; trim off stems. With scissors, cut off and discard remaining thorny tips from outer leaves.
3. Add artichokes to boiling water. Return to a boil, cover, and simmer until bottoms are tender when pierced with a fork, 25 to 30 minutes. Drain and let cool. Serve cool or cold.
4. Nutritional analysis per artichoke.
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