Monday, May 28, 2007

Marinated baby artichokes

The other day, I got my hands on some tiny artichokes, the young ones that can be eaten whole. I don't have them often here and they're such a delicacy, so they usually 'just' end up as homemade marinated artichokes. This time, too.

Clean the artichokes, which means get rid of everything, you wouldn't want to get in your mouth. Snap the outer leaves off and cut the stem away if it's stringy. Cut off the tough ends of the rest of the leaves on an angle, so the outer leaves lose more than the inner ones. Halve the chokes.

Boil the halved artichokes for 8-10 minutes until they're partly tender in plenty of water with salt and some lemon juice - that keeps them from turning brown. Let the artichokes drip off in a colander. Let them simmer on the lowest possible heat in marinade until they're tender. This time the marinade was made of 2 tablespoons of virgin olive oil, 2 tablespoons of lemon juice, 2 small branches of fresh thyme, a halved clove of garlic, salt and freshly ground black pepper. They're good eaten right away and can also be kept for a couple of days.


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