Greek Artichokes
(3 servings)
3 medium artichokes
1 fennel branch, minced (optional)
1 celery stalk, minced
3 cups water
1/2 cup olive oil
juice of 1/2 lemon, or 2 tbsp vinegar
1/2 tsp salt
few coriander seeds
4 peppercorns
Cut artichokes into quarters. Remove prickly choke and trim pointed ends of leaves until leaves are about 1 inch long.
Mix remaining ingredients in pan and bring to boil. Add artichokes and cook, covered, until tender, 15 to 20 minutes.
Cool artichokes in the cooking liquid and serve in it.
|