Yield:
24 servings
Ingredients
and Amount
Medium
California Green Globe Artichokes
•
24
Sweet anise
bulb
•
1
pound
Olive oil
•
1/4
cup
Lemon juice
•
1/8
cup
Cooked
chick peas
•
2
cups
Salt
•
1
teaspoon
Freshly
ground pepper
•
1/2
teaspoon
Cayenne
pepper
•
1/8
teaspoon
|
Method
1.
Prepare
Artichokes
Cut
off stems and snap off first few small
leaves.
Slice
through tips, if desired. Trim dark
green from bottom.
Plunge
into acidified water to prevent
discoloration.
Cook
by preferred method.
Drain.
Separate
leaves from bottom, discarding any
purple or thorny center leaves; set
aside.
Remove
fuzzy center from bottom; set
aside.
|
To
Serve
Fill
center of cooked artichoke bottom with
a few tablespoons of the chick pea
puree. Arrange cooked artichoke leaves
around center.
|
2.
Trim sweet anise; slice
thinly.
3.Combine
olive oil and lemon juice in a
non-reactive pan.
Braise
sweet anise, tightly covered, over low
heat, stirring occasionally, until very
tender for about 30
minutes.
4.Arrange
prepared artichoke bottoms on top of
braising sweet anise.
Cover;
heat artichokes through, about 5 to 10
minutes. Add a tablespoon of water, as
needed to keep food moist.
5.Remove
artichoke bottoms from pan. Hold
warm.
6.In
a food processor or blender, puree the
cooked sweet anise, chick peas, salt,
pepper, and cayenne.
|
