*  Exported from  MasterCook  *
 
           Artichoke Hearts and Potatoes Cooked in Oil And Lemon
 
 Recipe By     :
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Potatoes                         Side Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       t            Whole fennel seeds
    1       t            Whole black peppercorns
    2       ts           Whole coriander seeds
    2                    Whole bay leaves
    4                    Garlic cloves -- peeled,
                         -- and lightly mashed
    3       tb           Lemon juice -- plus...
    1                    Whole lemon
      1/2   c            Olive oil
    1 1/2   ts           Salt -- or to taste
      1/4   ts           Sugar
    1                    Boiling potato (about 8 oz.)
    1       sm           Onion
 
 Tie up the fennel, peppercorns, coriander seeds, bay leaves, and garlic in a
 cheesecloth bundle and drop into a 2-1/2 quart pot.  Add 2 cups water and
 bring to a boil.  Cover, turn heat to low and simmer 20 minutes. Turn off the
 heat and remove the cheesecloth bundle, squeezing out as much liquid as
 possible.  Add the lemon juice, olive oil, salt, and sugar. Mix and set aside.
 
 Halve the lemon.  Cut off the long artichoke stems, if there are any.
 
 1.  Starting near the stem end, press back the artichoke leaves, one by one,
 and then snap them off.  Keep doing this until you have gone past the bowl
 part of the artichoke that harbors the heat and have reached the=20 paler
 inner leaves.  Using a sharp knife (a serrated one is particularly good), cut
 off the remaining leafy area and discard it. Immediately rub all cut sections
 with a lemon half.  2. Scoop away the “choke” in the center of the artichoke
 with a grapefruit spoon. Squeeze a little lemon juice into this area and rub
 it in. 3. Using a sharp paring knife, trim the outside of the artichoke bowl
 so there are no more dark green sections left and the bowl gets a smooth
 appearance. Rub these newly cut sections with lemon. Cut each artichoke heart
 into four, again rubbing cut sections with lemon. Cut and prepare the
 remaining artichokes the same way.
 
 
   Peel the potato and cut into sections that seem roughly the same size as the
 pieces of artichoke heart.
 
   Peel the onion and cut it into eight sections.
 
   Put the artichoke hearts, potatoes, and onion into prepared liquid=20 and
 bring to a boil.  Cover, lower heat and simmer for about 12 minutes.  Remove a
 piece of potato and a piece of artichoke.  Cut off sections of each and taste
 for doneness and balance of salt and lemon.  You may add more=20 of either
 seasoning at this time if you wish.  Cover and simmer another 3 to 7 minutes
 or until vegetables are tender. Uncover and cool the vegetables in the liquid.
 You may refrigerate the contents of the pot if you wish.
 
   When serving, remove the cool (or cold) vegetables with a slotted spoon. Do
 not serve the liquid.
 
 Source: Madhur Jaffrey’s World-of-the-East Vegetarian Cooking Typed for you by
 Karen Mintzias
 
 
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