08-06-2007, 04:58 AM
4 fresh artichokes
1 lime, thinly sliced
2 teaspoons salt, divided
1/2 cup vegetable oil
1/3 cup vinegar
1 teaspoon grated lime rind
1/3 cup fresh lime juice
1 tablespoon finely chopped fresh parsley
1 tablespoon dried leaf basil
Rinse artichokes in cold water. Turn each artichoke on its side; with sharp knife cut 1-inch off top. Cut off stem close to base. Remove any loose leaves around the bottom. Snip off sharp leaf tips with scissors.
In large saucepan or kettle, bring 3 inches water to boiling; add lime slices, 1 teaspoon salt and artichokes. Heat to boiling; reduce heat and simmer, uncovered, 30 to 40 minutes, until stem end of artichokes are tender when pierced with a fork and leaves pull easily from the base. Turn upside down to drain.
In large bowl combine oil, vinegar, lime rind and juice, parsley, basil and remaining 1 teaspoon salt; mix well. Add artichokes; spoon marinade over. Refrigerate 6 hours or overnight, if possible. Spoon marinade over artichokes occasionally.
1 lime, thinly sliced
2 teaspoons salt, divided
1/2 cup vegetable oil
1/3 cup vinegar
1 teaspoon grated lime rind
1/3 cup fresh lime juice
1 tablespoon finely chopped fresh parsley
1 tablespoon dried leaf basil
Rinse artichokes in cold water. Turn each artichoke on its side; with sharp knife cut 1-inch off top. Cut off stem close to base. Remove any loose leaves around the bottom. Snip off sharp leaf tips with scissors.
In large saucepan or kettle, bring 3 inches water to boiling; add lime slices, 1 teaspoon salt and artichokes. Heat to boiling; reduce heat and simmer, uncovered, 30 to 40 minutes, until stem end of artichokes are tender when pierced with a fork and leaves pull easily from the base. Turn upside down to drain.
In large bowl combine oil, vinegar, lime rind and juice, parsley, basil and remaining 1 teaspoon salt; mix well. Add artichokes; spoon marinade over. Refrigerate 6 hours or overnight, if possible. Spoon marinade over artichokes occasionally.