We like these artichokes both cold and hot. The green olive brine adds a wonderful flavor. Even better, it comes free in your jar of olives. Alternatively, olive brine is now sold as its own ingredient for mixing cocktails. The artichokes are great with potato gnocchi or on top of pizza. They can be sautéed in butter or lightly breaded and deep-fried. They are delicious wrapped in pieces of prosciutto or served as a salad with sliced tomatoes and a simple lemon vinaigrette. If you don’t want the flavor of lemon in your artichokes, you can add citric acid at a ratio of 0.5 percent to your water instead to prevent oxidation.
Ingredients
serves 8 as a side dish
Step 1
Fill a large bowl with water. Cut the lemons in half and squeeze the juice into the water. The lemon water will slow the oxidation of the artichokes as they are prepared for cooking.
Step 2
Bring a large pot of water to a boil. Set up an ice bath; set aside.
Step 3
丢弃的前两层各一个rtichoke. Trim the tops of the leaves toward the heart so that 1 1/2 inches (3.75 centimeters) of leaves are still attached to the artichoke heart and stem. Use a vegetable peeler to trim around the base of the artichoke until the tender heart flesh is just exposed. Remove more layers of the leaves if they interfere with the peeling of the artichoke heart. Use the peeler to remove the outer dark green skin of the heart and stem. Start at the edge of the heart and peel upward toward the stem end. Peel in long uniform strokes, rotating the artichoke so it is peeled evenly. When the coarse exterior skin is removed and the white interior flesh is free of fibers, trim the tip of the stem. Peel off the tender interior leaves to expose the heart of the artichoke, which is full of the inedible fibers known as the choke. Use a medium melon baller or a spoon to gently remove these fibers. Cut the artichoke into 8 wedges and drop them into the lemon water. If an artichoke starts discoloring as it is being cleaned, dip it briefly in the lemon water and continue trimming.
Step 4
Remove the artichokes from the water and divide them between 4 vacuum-seal or zip-top bags. Add equal parts of olive brine to each bag and quickly turn the artichoke slices in the bag to coat them with the brine. Vacuum seal the bags, or close the zip-top bags while squeezing out as much air as possible. Depending on the size of the pot, drop anywhere from 1 to 4 bags into the boiling water and cook for 20 minutes. To see if the artichokes are done, remove a bag and gently squeeze a piece of artichoke. It should be firm but feel tender. When the artichokes are done, place the bags in the ice bath to cool quickly. When the artichokes are cold, place the bags in the refrigerator and let rest for a few hours before serving to allow the artichoke flavor to develop.
