10508 4 servings Wed Aug 16 14:17:00 -0700 2006 Wed Apr 02 17:09:56 -0700 2008 Greek Licensed http://www.chow.com/recipes/10508 Thu, 03 Apr 2008 00:09:56 GMT Artichokes cooked with olive oil and lemon Artichokes cooked with olive oil and lemon. This is a classic French preparation for one of spring’s most famous vegetables. And if you use frozen artichoke hearts, you lessen the burden of preparing artichokes and can make this springtime dish anytime of year.

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In a nonreactive pot, combine white wine, water, olive oil, and lemon juice. Tie bay leaves, peppercorns, coriander seeds, and fennel seeds into a cheesecloth bag and add to the pot. Boil for 10 minutes, then add artichoke heart wedges. Cover and simmer for 15 minutes, or until the artichokes are tender when pierced.

Cool in the cooking liquid, then lift the artichokes out of the pan. Cook the liquid down until syrupy before salting to taste. Strain and pour this sauce back over the artichokes and serve at room temperature.

]]> http://www.chow.com Aliza Green 51 Side Dish 1 cup white wine

]]> 1 cup water

]]> 1/4 cup olive oil

]]> 43 Juice of 1 lemon

]]> 77 2 bay leaves

]]> 305 1 teaspoon peppercorns

]]> 282 1 teaspoon coriander seeds

]]> 285 1 teaspoon fennel seeds

]]> 90 3/4 pound fresh or frozen artichoke heart wedges

]]> 286 greek 795 artichokes 439 side 796 spring 731 green 435 vegetarian 234 on the side 332 vegan 752 euro 178 mediterranean 1619 omnivore 384 easy 1071 classic 8548 no fuss 2747 make ahead