Much Ado About Stuffing

Much Ado About Stuffing

Provencale style Herb Braised Baby Artichokes

Planning and Preparing a Vegetarian Seder in LA meant an absolute orgy of Farmer’s Markets. Ilana, Amanda, and I went to three of them in 6 days! Walnut-Sized baby red artichokes were irresistible, and we trimmed and simmered them in a rich Provencale style bath of olive oil, fresh herbs, aromatics, and lemons picked right from the tree outside John and Ilana’s bedroom.

These are a good addition to any kind of vegetarian buffet, or as an hors d’oeuvre, or appetizer.1 cup water
4 lemons, halved
24 baby artichokes (or more or less– tiniest ones you can find)
1 cup olive oil, plus more for serving
1 cup dry white wine
1/2 cup finely chopped red onion

2 finely chopped shallots
1/4 teaspoon coriander seeds
1/4 teaspoon black peppercorns
2 thyme sprigs
2 rosemary sprigs
2 sage leaves
4 bay leaves, preferably fresh
Fine sea salt

  1. In a deep skillet, combine the water with the juice of 2 of the lemons; add the 4 lemons to the water in the skillet. Working with 1 baby artichoke at a time, snap off all of the dark green outer leaves. Using a sharp knife, slice off the top half of the leaves and most of the stem. Drop the baby artichokes into the lemon water.
  2. Add olive oil and remaining ingredients to the pan, and bring to a simmer over medium heat. Reduce heat to low, cover, and cook until the artichokes are tender, and easily pierced with the tip of a knife, about 20-30 minutes, depending on the size of the artichokes. Go by the knife, not the clock.
  3. Turn off the heat, and leave artichokes in the cooking liquid until cool.
  4. Drain artichokes, discard cooking liquid. Cut each artichoke in half and arrange on a platter. Sprinkle with sea salt, a squeeze of lemon, and if you feel the need, another drizzle of olive oil.
  5. Can be made ahead, keep refrigerated in an airtight container, bring to room temperature before serving

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