Ingredients
- 4 lemons
- 6 large artichokes
- 2 cup dry white wine
- 8 cup whole cloves garlic
- 3 tablespoon salt
- 1 tablespoon black peppercorns
- 6 sprig fresh thyme
- 3 sprig fresh rosemary
- 4 lemons
- 6 large artichokes
- 2 cup dry white wine
- 8 cup whole cloves garlic
- 3 tablespoon salt
- 1 tablespoon black peppercorns
- 6 sprig fresh thyme
- 3 sprig fresh rosemary
- 2 large tomatoes, peeled, seeded, and cut into 1/4-inch dice
- 1/2 cup finely chopped red onion
- 3 tablespoon chopped fresh basil
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1/4 cup balsamic vinegar
Preparation
Baking Directions:
1.In a large bowl or pot, combine 2 quarts of water and the juice of 2 of the lemons.
Drop the squeezed lemons in the water.
2.Prepare the artichokes by snipping off the thorny ends of the leaves.
Using your fingers, push the leaves apart to expose the choke.
Use a teaspoon or serrated grapefruit spoon to scoop out and discard the choke, taking care to remove the whole choke.
As each artichoke is finished, drop it in the lemon water.
3.In a large stockpot, combine the wine, garlic, salt, peppercorns, thyme, rosemary, and juice of the remaining 2 lemons with approximately 3 quarts of water.
Bring to a boil over high heat and add the artichokes.
When all are in the pot, bring to a boil, reduce heat to medium, and simmer for about 50 minutes, until the artichokes are fork tender.
4.Remove artichokes, drain, cool and place in refrigerator for an hour or two until cold.
5.To make the salad, combine the tomatoes and onion in a bowl and toss gently.
Add the basil, olive oil, vinegar, and salt and pepper to taste and toss to mix.
6.Trim the bottoms of the artichokes so that they stand upright.
Spoon the salad into the center of the artichokes and drizzle each with a little olive oil.
