Artichokes, marinated in a savory broth, are served chilled or at room temperature. Offer as an appetizer or part of a salad.
Yield:
Serves 4 to 6Ingredients
4 medium artichokes
2 cups water
2 cups white wine
1/2 cup lemon juice
1 tablespoon coriander seed
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon salt
12 black peppercorns
Instructions
1. Wash and trim the artichokes, removing the thin inner leaves and fuzzy choke.
2. In a wide saucepan, combine the water, wine, and lemon juice. Stir in the coriander, thyme, bay leaves, salt, and peppercorns. Bring to a boil and drop in the prepared artichokes. Cook, uncovered, at a gentle bubble for 30 to 40 minutes or until the stem ends are tender when pierced.
3. Remove from the heat and allow the artichokes to cool in the liquid. Lift them out with a slotted spoon and cut into quarters. Place in a large bowl and pour on enough of the cooking liquid to cover by 1 inch. Refrigerate for at least 24 hours, then drain to serve.
