Around the Passover Table by Jayne Cohen

Author:Jayne Cohen
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2012-02-07T16:00:00+00:00

COOK’S NOTE: Follow this method to prepare fresh artichokes: to prevent the artichokes from discoloring, rub each surface you cut with fresh lemon. Or dip into a large bowl of cold water acidulated with the juice of a large lemon. Slice off the artichoke stem and reserve. Pull off the tough outer leaves at the bottom of the artichoke and discard. Using a serrated knife or scissors, cut off the pointy top of the leaves just above the artichoke heart or choke and discard it. With a very sharp knife, cut off and discard the remaining leaves, until you reach the palest soft leaves. Now cut the artichoke in half vertically, and pull out and discard the purple-tipped leaves in the center. With a teaspoon, scrape out all of the fuzzy choke and discard. Trim the artichoke stem and peel it. Cut the stem into bite-size chunks. Halve the heart halves again, so you have quarters. The artichoke and the stem are ready to be used in the recipe. Prepare the remaining artichokes in the same way.

This dish tastes even better the next day. To prepare it in advance while retaining an herbal freshness, hold off on the herb and lemon finish. Remove from the heat and cool 1 hour, then refrigerate, covered, overnight. Scrape off any congealed fat from the surface. Reheat gently until heated through, and proceed with the final addition of herbs, garlic, and lemon juice.

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