Artichokes A La Grecque
|Canned tomatoes||1⁄2 Pound, drained|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
1 Prepare the artichoke hearts. Cut 1 lemon in half. Rub the artichoke hearts with one half. Squeeze the other half, pouring the juice into a bowl. Fill the bowl with water.
2 Cut the hearts into 4 or 6 pieces. Remove all the hairs with a serrated knife. Dip the artichokes into the lemon water.
3 Put the artichokes into a sauce- pan. Add the lemon water. Bring to a boil and boil for 1 minute. Chop the tomatoes roughly. Peel the shallots and squeeze the last lemon.
4 Warm the oil in a saute pan. Drain the artichokes and put them into the pan. Add the tomatoes, the shallots, the coriander seeds, the bouquet garni, the lemon juice and the white wine. Add seasoning, cover and cook on low heat for 30 minutes.
5 When the cooking is finished, remove the bouquet garni, put the artichoke pieces into an hors d'oeuvre dish. Leave to cool, then put the dish in the refrigerator.