Delicious hot or cold this simple preparation lets the artichoke shine in its purist form.
makes 4
Ingredients
- 4 large artichokes
- ½ cup fresh lemon juice
- 6 sprigs parsley
- lemon wedges
Directions
Wash artichokes under cold running water. Cut off stems at base and remove small bottom leaves. TRim the top by cutting off about 1‑inch. Trim the outer leaves of the point. Scrap out the thistle if desired.
Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt, lemon juice parsley sprigs and enough water to ring the level to about 2 inches. Cover and boil gently 25 to 30 minutes, or until base can be pierced easily with fork. (Add a little more boiling water during cooking, if needed.)
Turn artichokes upside down to drain. Serve immediately or cool completely; cover and refrigerate to chill. Makes 4 artichokes. Serve with lemon wedges on the side.
I’m pretty sure that tweeting is not the only offense people have taken after one too many martini’s (or drinks in general). I’ve come across some pretty funny facebook status updates — those updates that you know the person will regret later on. Luckily you can delete those later… but by then it’s already too late. 🙂
In any case, I found your quote rather funny and clever.
Around here, we drink our likker (sic) out of mason jars!
Interesting sounding stuff, Greg. I know it is for martinis but I instantly thought it would work very well as a brine ingredient for chicken. Especially if the chicken was going to be used in a Spanish or Mediterranean dish, don’t you think?
Loving the one martini, two martini poems. Funny bits.
I think Dorthy Parker said it best:
I like to have a martini,
Two at the very most.
After three I’m under the table,
after four I’m under my host.
but an interesting product.
I soooo wanted to include this quote but could not quite work it in! GREG
Three Martini floor!
I’ve been looking for some olive juice that Mr. Belly would approve of for his dirty martini’s and have yet to find an acceptable bottle.
We tried the gallon jar of olives but no room for that in the fridge…unless we finally go to that all liquid diet.
Two martinis–clean or dirty–are definitely too much for me! Especially the size everyone is making these days. Half of one, and I’m “impaired”!
Love a dirty martini. Dirty Sue takes it to a whole new level.
wow, you are good at this! lovely~ wish you had been on the panel.
~Chef Louise
As much as I love olives… I can’t do dirty martinis… It’s just too briny for me. I like to keep mine clean… vodka (or gin), vermouth, a couple of olives to nibble on. Nom nom nom!
That IS some serious fun
Wow,what will they think of next? Lucky for me though, I am lucky enough to have access to a LOT of olives.
i swear the best made martini is one that goes down like water.
never heard of a dirty sue, but glad i did. thanks greg
So if I’m understanding right, this is not bottled brine, but rather the juice of the olive that is not olive oil?!? Or is it brine void of some of the preservatives that commercial olives use?
In any case, if it’s more flavor and less salt, then sign me up!
The ingredients are: water, olives, salt, lactic acid, and “traces of benzoate”. GREG