Auntie Tina's Artichokes
2014-06-09 09:47:17
Go Ahead, Put Your Fingers In The Food
Ingredients
- 5-6 artichokes
- 1 onion, cut in rings
- 2-3 Tablespoons olive oil
- Pink Himalayan salt and pepper to taste
- 1-2 garlic cloves
Dipping Sauce
- 1/2 cup olive oil
- 2 teaspoons dried Italian spices
- 2-3 teaspoons grated Pecorino Romano cheese
The Artichokes
- Cut the top off of the artichoke so it is flat
- Trim the stems so they are approximately one inch and level (they will stand on their stems to cook)
- Trim the prickly part off each leaf with a pair of scissors, cut up on each leaf so it looks like a "V"
- Pound the tops on a cutting board to open the leaves
- Soak artichokes in a bowl of water with a sprinkle of salt for about 10 to 15 minutes
- Arrange them in a pot standing on their stems along side each other to keep them upright
- 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
- Fill pot with water about 1/2 way up the artichoke
- Add the garlic cloves to the water
- Top each artichoke with an onion ring, salt and pepper
- Drizzle 2-3 Tablespoons of olive oil over the tops
- Cover and bring to a boil
- Simmer for at least an hour
- Be sure to check them periodically (if you run out of water they will burn instead of steam)
- Check by pulling a leaf out, it should not require much effort when done
Dipping Sauce
- Combine the olive oil, spices and cheese
- Stir and pour into dipping bowls
Notes
- 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).
- That “cone like” section needs to be removed and discarded as it is not edible.
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