Artichokes A La Grecque
|Wine vinegar||6 Tablespoon|
|Olive oil||6 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Onions||2 , chopped|
|Lemon||1 , peeled and sliced|
Cut of artichoke stems level with base, using a saw toothed knife, cut off the top 1/2 inch of each artichoke.
Trim the point from each leaf with scissors.
Drop the artichokes into a bowl of water.
Wash well, gently separating the leaves.
Place the artichokes in a deep pan just large enough to hold them side by side.
Pour 1 tablespoon each of vinegar and olive oil over each globe.
Add enough boiling water to cover and then add the remaining ingredients except parsley sprigs.
Cover and bring to a boil; reduce heat and simmer, covered, about 45 minutes or until a leaf can be pulled off easily.
Remove from heat and let stand in cooking liquid about 2 hours or until cool.
Remove artichokes from the cooking liquid and place in a deep bowl.
Strain the cooking liquid and boil it down rapidly to about 1 1/2 cups; then cool.
Separate leaves of the artichokes, pushing outward from the top.
Remove choke from center of each with a spoon, discarding chokes.
Spoon cooled sauce over artichokes and chill at least 1 hour.
Garnish with parsley sprigs.