Auntie Tina’s Artichokes

Auntie Tina’s Artichokes
Auntie Tina's Artichokes
Go Ahead, Put Your Fingers In The Food
Write a review
  1. 5-6 artichokes
  2. 1 onion, cut in rings
  3. 2-3 Tablespoons olive oil
  4. Pink Himalayan salt and pepper to taste
  5. 1-2 garlic cloves
Dipping Sauce
  1. 1/2 cup olive oil
  2. 2 teaspoons dried Italian spices
  3. 2-3 teaspoons grated Pecorino Romano cheese
The Artichokes
  1. Cut the top off of the artichoke so it is flat
  2. Trim the stems so they are approximately one inch and level (they will stand on their stems to cook)
  3. Trim the prickly part off each leaf with a pair of scissors, cut up on each leaf so it looks like a "V"
  4. Pound the tops on a cutting board to open the leaves
  5. Soak artichokes in a bowl of water with a sprinkle of salt for about 10 to 15 minutes
  6. Arrange them in a pot standing on their stems along side each other to keep them upright
  7. If there are not enough artichokes to keep them standing upright in the pot, use a coffee mug turned upside down to fill in the space
  8. Fill pot with water about 1/2 way up the artichoke
  9. Add the garlic cloves to the water
  10. Top each artichoke with an onion ring, salt and pepper
  11. Drizzle 2-3 Tablespoons of olive oil over the tops
  12. Cover and bring to a boil
  13. Simmer for at least an hour
  14. Be sure to check them periodically (if you run out of water they will burn instead of steam)
  15. Check by pulling a leaf out, it should not require much effort when done
Dipping Sauce
  1. Combine the olive oil, spices and cheese
  2. Stir and pour into dipping bowls
  1. For those whom have never had artichokes before, the heart is the best part but before you get to it there is a prickly section. (It's like marrying into an Italian family when you're not Italian).
  2. That “cone like” section needs to be removed and discarded as it is not edible.
The Keyes Ingredients

Posted on

June 10, 2014

Like what you're seeing? Leave a response below. We'd love to hear from you!