Whole steamed artichokes served with Fine Herbs Vinaigrette work well as a first course, in place of salad. Prepare a day ahead, if planning to serve cold
Servings: 8 servings
- 8 large artichokes
- 8 coriander seeds
- 1/4 cup lemon juice
- Fill a 6-quart stock pot with hot water, allowing room for artichokes. Add coriander seeds and lemon juice. Bring to a boil over high heat.
- Meanwhile, prepare artichokes. Cut off stalks flush with ends. Remove any tough outer leaves. Use a large sharp knife to trim approximately 1 inch off tops, enough to remove sharp spines yet above where heart is. Use kitchen scissors to snip tops of leaves to remove sharp spines. Place artichokes in boiling water; use tongs to push them into water. The artichokes will float slightly.
- Cover and simmer approximately forty minutes, until outer leaves pull off easily. Use tongs to remove artichokes, placing them upside down on a large plate to drain.
- Artichokes may be served hot with Hollandaise sauce or refrigerate and serve cold with a vinaigrette dressing, such as Fine Herbs Vinaigrette.