Print Options:

Seasoned Artichokes





Yields
Makes 8 servings

Notes: If you don't have a 12- to 14-quart pan, cook half the artichokes at a time in a 6- to 8-quart pan. If making up to 1 day ahead, chill airtight. Arrange on a platter up to 4 hours ahead; cover with plastic wrap and chill or let stand at room temperature.

 3 tablespoons white wine vinegar
 1 tablespoon olive oil
 1 teaspoon black peppercorns
 2 dried bay leaves
 8 whole allspice
 8 artichokes (each 3 to 3 1/2 in. wide and about 12 oz.)
Step 1
1

In a 12- to 14-quart pan (see notes), combine about 6 quarts water, vinegar, olive oil, peppercorns, bay leaves, and allspice. Cover and bring to a boil over high heat.

Step 2
2

Meanwhile, rinse artichokes well. Slice off and discard about 1 inch from tops; trim off stems. With scissors, cut off and discard remaining thorny tips from outer leaves.

Step 3
3

Add artichokes to boiling water. Return to a boil, cover, and simmer until bottoms are tender when pierced with a fork, 25 to 30 minutes. Drain and let cool. Serve cool or cold.

Step 4
4

Nutritional analysis per artichoke.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 68Calories from Fat 7.9
% Daily Value *
Total Fat 0.6g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 128mg6%
Total Carbohydrate 14g5%

Dietary Fiber 7.1g29%
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.