Ingredients10 lb of Baby artichokes 2 Quarts of Olive oil 8 ounces of fresh bay leaves 1 each garlic glove |
 Olive oil Poached Baby ArtichokesPreparationClean and trim the baby artichokes by removing the hardest and most fibery petal out of the artichokes, Peeled the stems and keep them after trimming in cold water with fresh lemon juice to avoid oxidation. As soon as you finished to tclean and trim them, take a 400 quarts alluminum pan place a piece of parchement paper at the bottom of the pan, strain the artichokes out of the lemon water, dry them over paper towels, put them in the pan and poor in the olive oil, put a rack on the top to keep them under the water, add the broken bay leaves to release the flavor anf cut the garlic clove in half, cover with another piece of parchement paper, and then sealed with plastic wrap and alluminum foil at the top of the pan. Put the pan in warm oven set to 250 degrees F. and poached them for about 2 hours. Remove the pan out of the oven and then let cool down at room temperature, the artichokes can be store and preserve in jars under the oil, in the refrigerator or if you want to be store in storage the jars must be steralized. Sample of dishes made with this recipe:  Grill beef tenderloin "Tagliata" olive poached baby artichokes,barbecue tomatoes on sliced baked potatoes, balsamic glazeComment Box is loading comments...
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