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| ARTICHOKE WITH LEMON AND OLIVES |
| 8-10 Servings |
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| Ingredients |
3 Large Artichokes, cut in fours
1 Large Onion, diced in 2" cubes
4 Cloves Garlic, peeled and finely diced
3 Bay Leaves
3 Teams of Parsley, chopped
1/2 t Cumin
2 oz Olive Oil
1/4 t Black Pepper
pinch Saffron
2 oz Olive Oil
15 Green Olives or Kalamata Olives
1 Juice of Lemon
To Taste Salt
3 c Water
3 Stems Basil, optional
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| Method |
| Remove the chokes of the artichokes with a knife and soak in cold water.
warm oil in a casserole.
Pour in onions and garlic.
Add saffron, black pepper, cumin, salt (to taste) and bay leaves.
Mix well. Add 1 cup of water and bring all to a boil.
Drain artichokes from cold water and pour it in casserole.
Cook for about 20 to 30 minutes then add olives and preserved lemon.
Reduce heat for another 10 minutes and let it simmer.
Serve in a platter.
Pour lemon juice over artichoke and garnish with thin slices of lemon. Serve hot.
Serve the artichokes as a vegetarian dish or serve as a garnish for lamb or cornish hen. |
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