Artichokes With Red Wine Sauce
|Artichokes||6 (adjust quantity as needed)|
|Garlic||6 Clove (30 gm), sliced|
Prepare each artichoke by holding it by its stem, top side down, and pounding it on a table or drainboard until the leaves open and the artichoke can be washed thoroughly.
The pounding and loosening of the leaves not only aids the washing operation but also enables the flavoring to penetrate the innermost leaves and heart during the cooking process.
When the artichoke is washed, mold the leaves back into shape.
Cut the stems off the artichokes and place them upright in the pot with the tops of the leaves up.
Use a pot that will hold the artichokes firmly side by side without their tipping over.
Add cold water to a little more than half of the height of the artichokes.
Six cups of water in a medium sized pot will usually accommodate 4 artichokes.
Add the garlic and the salt to the water.
Boil until the leaves of the artichokes will pull off easily with a slight jerk.
Drain the water off the artichokes and let them cool.
Serve whole on large salad plates (to take care of leaves and discarded portions) with sauce either on the plate or at the side.
To eat an artichoke, pull off the leaves singly, dip the soft, edible end in the sauce, place the end in your mouth, and scrape it between the teeth.
After the leaves have been eaten in this fashion, the heart will remain, protected by a soft, rather tasteless skin, with a hairy "choke" underneath.
Remove the skin and choke with a knife and discard.
Cut up the heart into pieces, and dunk them in the sauce.