*  Exported from  MasterCook  *

                Artichokes With Garlic, Basil, & Parmesan

Recipe By     : Heidi Rabel 
Serving Size  : 4    Preparation Time :0:10
Categories    : Vegetable

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lg            Artichokes
   3                    Lemons
   2      ts            Lemon zest -- chopped
   2                    Lemons -- juice strained
   1      c             Extra virgin olive oil
   4      ts            Garlic -- minced
   1      c             Fresh basil -- finely chopped -OR-
   3      tb            Dried basil leaves
     1/2  c             Italian parsley -- finely chopped
     1/2  c             Capers -- drain and reserve juice
     1/2  ts            Crushed red pepper flakes
   1      c             Parmesan cheese -- grated

You will need a big pot with a lid to cook the artichokes. Prepare
the artichokes by pulling off any tough outer leaves, cutting the
stem flat to the bottom, and cutting tips off all the leaves with
kitchen shears. Put the artichokes upside down into a large pan and
cover them with cold water. Squeeze the quartered lemon into the
cooking water and then drop the quarters in.

Bring the water to a boil, and boil the artichokes, covered, for
about 45 minutes, or until they are done (With tongs, pull off one of
the outside leaves; if it comes off easily, they're done.) Turn off
burner. Remove the artichokes from the pan with tongs, and pour the
water down the drain. Return the artichokes, upside down, to the pan,
replace the lid, and let the artichokes dry out, drain, and stay warm. 

While the artichokes are cooking, heat oil in a small saucepan over
medium low heat. Add the garlic and zest, and cook for 2 minutes. Add
the capers, 1/4 cup of the caper juice, the lemon juice, and the
crushed pepper flakes. Simmer for 2 - 3 minutes to set flavors.
Remove from heat and add the basil and parsley.

                   - - - - - - - - - - - - - - - - - - 

Serve immediately.

Notes: My mother served artichokes as a special treat, with homemade
caper mayonnaise. In my best friend's house they were served with
drawn butter. When I tasted this version in a restaurant, I was
converted instantly. It's tart, tasty, and really brings out
artichoke's nutty flavor.

To serve:  Put each artichoke in a shallow soup or pasta bowl. Open
out the leaves slightly to make more room for sauce. Pour the sauce
over the 4 artichokes, and sprinkle the Parmesan cheese onto each one.

Yield: 4 servings.

Nutr. Assoc. : 0 0 0 0 0 0 3332 0 3091 0 0 0 4714 0