Steamed Artichokes with Toasted Shallot and Parmesan Sauce
Recipe created by Rori Trovato
January 01, 2006
You can't be prissy and eat an artichoke at the same time. Artichokes breed familiarity and a lusty, somewhat messy abandon. This version is served with a dipping sauce of olive oil, shallots and Parmesan.
Servings: Makes 2 servings
- 1 large artichoke , tips trimmed with scissors
- 1 lemon , halved
- Pinch of salt
- 2 bay leaves
- 6 black peppercorns
- 1 tablespoon each cumin and fennel seeds
- 1/4 cup finely minced shallots
- 1/4 cup extra-virgin olive oil
- 2 tablespoons Parmesan cheese
- 1 tablespoon chopped fresh basil
Carefully remove top 1/3 of artichoke with a serrated knife. Rub with lemon. Using a small spoon, scoop out center to expose heart underneath. Squeeze lemon juice onto heart.
Mix 3 inches water, salt, bay leaves, peppercorns and cumin and fennel seeds in a large pot. Bring to a boil; then reduce to a simmer. Place artichoke and remaining lemon half in a steamer basket in pot and cook until tender, about 45 minutes, making sure water doesn't go below 2 inches. Remove artichoke; strain liquid and set aside. (Steps 1 and 2 can be done in advance; then reheat artichoke in a microwave for 1 to 2 minutes.)
To make sauce: In a skillet over medium heat, cook shallots in olive oil until golden brown. Remove from heat. Whisk in 1/4 cup reserved liquid and remaining ingredients. Season with salt. Serve artichoke warm with sauce.
Printed from Oprah.com on December 4, 2013
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