Seasoned Steamed Artichokes
4 c Water
1 tb Olive oil
2 tb Wine vinegar
4 Garlic cloves
4 Bay leaves
1 t Salt
12 Black peppercorns
12 Coriander seeds
1/2 ts Fennel seeds
Slice off the stem and remove the tough outer leaves of each artichoke. Using
kitchen scissors or a sharp knife, trim the thorny leaf tips and then rinse the
the artichoke thoroughly. Place the artichokes, stem end down, in a saucepan.
Add the water, oil, vinegar, garlic, bay leaves, salt, peppercorns, coriander,
and fennel seeds. Cover and bring to a boil. reduce the heat and simmer for 20
to 35 minutes, until tender.
Cooking time will vary depending upon the size and the freshness of the
artichokes. To test for doneness, using tongs, tug on an outer leaf or lift an
artichoke from the pan and pierce the bottom with a knife. When a leaf can be
removed with the slightest resistance or a knife easily pierces the bottom, the
artichokes are done. Serve hot, warm, or at room temperature. Serves 4.