Recipe courtesy of Chef Bren Ankrum – Culinary Editor
Medium to large stock pot, chef’s knife, poultry shears or scissors, small ladle.
3 Artichokes Fresh with top and tips trimmed away.
3 cloves garlic freshly chopped or use poached garlic (See recipe at Recipe/Veggies)
Artichokes with tops, stems, and leaves trimmed
3 tbsp. olive oil
1 tbsp. thyme
1 tbsp. oregano
¼ tsp. crushed red pepper
1/3 tsp. black pepper
¼ tsp. salt
1/8 lb. unsalted butter
Wash the fresh artichokes and then cut the bottom stem off so as to allow the choke to sit flat on its bottom without tipping over and the cut the top ¾ of an inch of the top off. Then remove the thorny tips of each leaf with the poultry shears
Put about an inch of water into the stock pot and place the artichokes, stem side down, into the pot of water. Then add the garlic, oil, thyme, oregano, salt and pepper, crushed red pepper evenly to the top of each artichoke.
Cover and bring to a boil, reduce heat and simmer for about 1 hr. or until the stem end feels tender when pierced with a fork. About every 15 minutes or so during the cooking process baste the top of each choke with the liquid from the pot using the small ladle to pour the juice onto the choke.
When the chokes are done melt the butter and put into ramekins for dipping. Remove the chokes and place on dinner ware with entrée or alone as an appetizer.
Calories: 344, Fat: 29.4 gm, Cholesterol: 41 mg, Carbohydrates: 19.8 gm, Sodium: 457 mg., Protein: 6 gm.