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Name: Artichokes Alla Giudea
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Virgin olive oil; 4 lg Artichokes; Salt and pepper; 2 Lemons cut in wedges

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INGREDIENTS

1/2 c Virgin olive oil
4 lg Artichokes
Salt and pepper
2 Lemons cut in wedges

INSTRUCTIONS

Pull off outer layers of deep green leaves from each artichoke and discard. Cut off stem and set aside. Rub each cut with a lemon wedge. Place artichoke on its side and cut off top third. Discard these points. Using a pair of scissors, cut offthe sharp points. Soak 10 minutes in cold water with 1 ounce. lemon juice. Carefully open the leaves by prying with your fingers as if opening a flower and the pressing down on the counter the opening face. Drain each artichoke on paper towels, shaking to remove all liquid. Season aggressively with salt and pepper between each leaf and all over. Heat the virgin olive oil in a tall side sauce pan, 8-inch to 10-inch wide at base until just smoking. Cook artichokes in this hot oil 12 to 15 minutes, until golden all over. After 10 minutes of cooking, spritz the pan by shaking your wet hand over the artichokes to mist them. Be careful: this will cause the oil to sizzle and spatter.. When the artichokes are cooked, remove each one, and holding the artichoke by skewering its base with a fork, press the flower side down to force it further open. Drain on paper towels, season with salt and pepper again and serve with lemon wedges. Posted to MC-Recipe Digest V1 #237 Date: Wed, 09 Oct 1996 08:20:54 -0700 From: Gerald Edgerton

NOTES

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Artichokes Alla Giudea

1/2 c Virgin olive oil
4 lg Artichokes
 Salt and pepper
2 Lemons cut in wedges

Pull off outer layers of deep green leaves from each artichoke and discard.  Cut off stem and set aside. Rub each cut with a lemon wedge. Place  artichoke on its side and cut off top third. Discard these points. Using a  pair of scissors, cut offthe sharp points. Soak 10 minutes in cold water  with 1 ounce. lemon juice.    Carefully open the leaves by prying with your fingers as if opening a  flower and the pressing down on the counter the opening face. Drain each  artichoke on paper towels, shaking to remove all liquid. Season  aggressively with salt and pepper between each leaf and all over.    Heat the virgin olive oil in a tall side sauce pan, 8-inch to 10-inch wide  at base until just smoking.    Cook artichokes in this hot oil 12 to 15 minutes, until golden all over.  After 10 minutes of cooking, spritz the pan by shaking your wet hand over  the artichokes to mist them. Be careful: this will cause the oil to sizzle  and spatter..    When the artichokes are cooked, remove each one, and holding the artichoke  by skewering its base with a fork, press the flower side down to force it  further open. Drain on paper towels, season with salt and pepper again and  serve with lemon wedges.  Posted to MC-Recipe Digest V1 #237    Date: Wed, 09 Oct 1996 08:20:54 -0700    From: Gerald Edgerton <jerrye@wizard.com>

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Nutrition

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Serving Size: 1 Serving (588g)
Recipe Makes: 1 Servings

Calories: 1209
Calories from Fat: 987 (82%)

Amt Per Serving		% DV

	Total Fat 109.6g	146 %
	Saturated Fat 15.3g	77 %
	Monounsaturated Fat 78.9g
	Polyunsanturated Fat 12.1g
Cholesterol 0mg		0 %
Sodium 445.2mg		15 %
Potassium 1373.9mg		36 %
Total Carbohydrate 57.4g		17 %
	Dietary Fiber 41.3g	165 %
	Sugars, other 16.1g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1209

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