Ingredients
3 LARGE ARTICHOKES CUT IN FOURS, REMOVE THE CHOKES WITH KNIFE AND SOAK IN COLD WATER
1 LARGE ONION DICED IN 2 INCH CUBES
4 CLOVES OF GARLIC PEELED AND FINELY DICED
3 BAY LEAVES
3 TEAMS OF PARSLEY CHOPPED
1\2 TSP. CUMIN
1\4 TSP. BLACK PEPPER
PINCH OF SAFFRON
2 OZ. OLIVE OIL
15 GREEN OLIVES OR KALAMATA OLIVES
JUICE OF 1 LEMON
SALT TO TASTE
3 CUP OF WATER
OPTIONAL:
3 STEAMS OF FRESH BASIL
GARNISH:
THIN SLICES OF LEMON
Directions
WARM UP OIL IN A CASSEROLE , POUR ONIONS AND GARLIC ADD SAFFRON, BLACK PEPPER, CUMIN, SALT TO TASTE AND BAY LEAVES, MIX WELL, ADD 1 CUP OF WATER AND BRING ALL TO A BOIL, DRAIN ARTICHOKE FROM COLD WATER AND POUR IT IN THE CASSEROLE, COOK FOR ABOUT 20 TO 30MN. THEN ADD OLIVES AND PRESERVED LEMON, REDUCE HEAT FOR ANOTHER 10MN. AND LET IT SIMMER.
SERVE IN A PLATTER , POUR LEMON JUICE OVER ARTICHOKE AND GARNISH WITH THIN SLICES OF LEMON .
SERVE HOT.
SERVE THE ARTICHOKE AS A VEGETARIAN DISH,OR SERVE AS A GARNISH FOR LAMB OR CORNISH-HEN |
[ Food]