Boiled Artichokes

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Ingredients

• 1 gallon water
• 4 bay leaves
• 3 tablespoons salt
• 2 teaspoons whole black peppercorns
• 4 large globe artichokes, about 10 ounces each
• 1 lemon, cut in half

Directions

• Bring the water, bay leaves, salt, and peppercorns to a boil in a large pot. With a small, sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Add the artichokes and lemons and return to a boil. Place 2 small, heavy plate on top of the artichokes, lower the heat, and cook at a low boil until the artichokes are tender, about 20 minutes. They are ready when you can pierce the bottom without resistance. Drain in a colander and let the artichokes sit until cool enough to handle. Remove the large outer leaves from the artichokes and discard the spiky inner leaves. With a spoon, scrape the hairy choke from the hearts and discard. Set aside the hearts and reserve the leaves for another use.

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Recipe Details

• Source: Emeril Live EM1F39e
• Dish Type: Sides
• Cooking Method: Boiling
• Occasion: Any
• Effort Level: Moderate

Tags

artichokes

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