Artichokes Braised with Coriander, Lemon, and Garlic Recipe

Artichokes Braised with Coriander, Lemon, and Garlic

from Matthew Kenney's Mediterranean Cooking

Ingredients:

1/4 cup fresh lemon juice
12 baby artichokes
2/3 cup dry white wine
2/3 cup extra virgin olive oil
4 cloves garlic, each peeled and sliced lengthwise into 3 pieces
3 tablespoons coarsely cracked coriander seeds
Grated Zest of 1 lemon (about 1 tablespoon)
12 mint leaves, stacked, rolled (if large enough), and cut crosswise into thin ribbons.
2 tablespoons small capers, drained
Salt and freshly ground black pepper

This and many other wonderful recipes may be found in
Matthew Kenney's Mediterranean Cooking

artichokes could be served with almost any type of lamb dish, game bird, or a roasted chicken. It could be part of a mezze or antipasto table. Or it could be part of a salad with greens like chicory, endive, or escarole, some olives, and parmesan or pecorino cheese. If you do it this way, use some of the braising liquid in the salad dressing.

In a large bowl, combine 2 tablespoons of the lemon juice with 4 cups cold water. Trim 1/4 inch from the tops of the artichokes, cut off 1/4 inch of the stem and remove the tough outer leaves near the bottom. Slice in half lengthwise. Remove the inner choke if the artichokes are large. (If the artichokes are small, there is no need to do so.) Add to the lemon water.

Drain the artichokes and place in a large nonreactive (stainless steel or enameled) saucepan with the white wine, olive oil, garlic, coriander seeds, and zest. Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the artichokes are tender when pierced by a fork. Add the mint, capers, remaining 2 tablespoons lemon juice, and salt and pepper.

Remove the artichokes with a slotted spoon and place in a deep bowl or casserole dish. Spoon 1/4 cup of the liquid over the artichokes and serve warm or at room temperature.