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
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
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.