Artichokes with Herbs and Garlic
ARTICHOKES WITH HERBS AND GARLIC
Serves 4
4 large artichokes, trimmed
1 large lemon, halved
1/3 c cider vinegar
1 ½ T kosher salt
5 T olive oil
2 garlic cloves, chopped
1 bay leaf
1/3 c fresh parsley, cilantro, fennel, tarragon or a mixture
1 T coriander seed, toasted & crushed
Using scissors, trim off about one-third of the tops of the outside layer of leaves. Use the lemon halves to rub cut surfaces to keep them from discoloring. Trim off the top inch of the inner leaves. Bring 4 quarts water to a boil in a large stockpot. Add vinegar, salt, oil and herbs. Drop in prepared artichokes. Boil uncovered about 30 minutes or until chokes are tender when pierced and a leaf easily pulls away from the base. Drain upside down in a colander. Serve with mayonnaise or aioli and a glass of DeLoach Pinot Blanc.