August 4, 2006
Stuffed Artichoke
Philippe, Tucson CSA
1 artichoke
1 small onion
2 garlic cloves
Oil, vinegar, salt, pepper, herbs
With a sharp knife,remove the top third of the artichoke as well as the stem. With scissors, cut the remaining sharp tips off the leaves. Using your thumbs, separate the leaves as much as you can. Don’t hesitate to apply force – artichokes are tough babes!
Peel an onion, cut it in half, and slice it into 1/3” thick strips. Peel two cloves of garlic and cut them into 4 to 6 slices each. Insert the garlic slices and ends of the onion strips among the leaves. Pack in as many as you can!
Place artichoke in a small saucepan. Fill the pan with water halfway up the height of the artichoke. Pour ¼ cup oil and ¼ cup vinegar over the top of the artichoke. Sprinkle the artichoke with salt, pepper, and thyme, Italian herbs, or Herbes de Provence (or any seasoning of your choice).
Cover, bring to a boil, and simmer for 1 to 1-1/2 hours.
Serve hot, warm or cold, by itself or with a garlic-butter dip.
