Tuesday, April 22 2014, 05:42 PM MDT
As Aired on April 22, 2014
Recipe Courtesy Chef Bryan Woolley
8 sprigs parsley
2 sprigs thyme
1/3 cup diced onion
3 garlic cloves, mashed
3 bay leaves
1 lemon, cut into pieces
1/3 cup white wine
2 tbsp butter
salt and pepper to taste
1.) Heat a large pot on the stove and add just enough olive oil to lightly coat the bottom of the pan. When heated add the parsley, thyme, onion, and garlic cloves. Saute until fragrant.
2.) Add the lemon pieces, white wine and butter. Heat through. Remove from the heat and set aside.
3.) To prepare the artichokes, wash them under cold water. Cut the stem off close to the base and peel the hard out layer off the stem. Pull off the small lower leaves. Trim the top of the artichoke off and snip off the remaining sharp points from the leaves. If you want to clean out the “choke” part simply spread open the leaves and pull it out. Use a spoon to finish scrapping out the hairy inside of the heart. Hold the artichokes until you’re ready to cook them in some lemon water or else they will turn brown.
4.) When all of the artichokes are cleaned, place them stem down in the pot. Use a large enough pot to accommodate them all. The snug fitting in the pot will help hold them down while cooking.
5.) Once the artichokes are in the pot, Pour about 2 quarts of water into the pot. Place the pot on the stove and bring to a boil. Cover and continue steaming for about 30 minutes or until a knife inserted into the base has no resistance.
6.) Peel the leaves off of the artichoke and scrape the meat off the leaf with your front teeth. Serve with your favorite dips. Artichokes can be served hot or cold.