Greek artichokes (2)
Instructions
Cut a lemon zest.
Squeeze the two lemons.
Pour half of the juice in half a litre of cold water.
Remove the stem with artichokes.
Prepare artichoke funds eliminating outer leaves and carefully remove the beard.
Dip the artichoke bottoms in salted water.
Peel the onion and chop finely.
Peel the garlic and crushing.
Peel the onions.
Cut the artichoke bottoms into six slices and arrange in a single layer in a saucepan.
Sprinkle garlic and onion.
Add coriander, pepper, shallots, wine and lemon zest.
Bring to the boil, reduce the heat, cover and let simmer for fifteen to twenty minutes.
Add the oil and then increase the fire.
Cook for ten minutes until the liquid has reduced by half, stirring occasionally.
Pour the vegetables in a soup plate.
Let cool, then add salt, pepper and water with the rest of the lemon juice.
Remove the zest.
Let cool, then let marinate for 2 hours in the refrigerator.
To serve, add olive oil and parsley.
Ingredients and dosing for 6 persons
- 6 artichokes
- 2 lemons
- 1 onion
- 1 clove of garlic
- 8 coriander seeds
- 8 grains pepper
- 2 spring onions
- 30 cl of dry white wine
- 8 tablespoons of olive oil
- Salt
- Pepper
- To serve:
- 2 tablespoons of olive oil
- 2 tablespoons of chopped parsley