1/2 cup tangerine juice or additional
1 cup water
1 tsp red pepper flakes
6 garlic cloves
zest of 1 orange
zest of 1 lemon
3 tbsp chopped parsley
Cut the stems
and tops of the leaves off the artichokes. Drop into boiling salted
water and cook for 8-10 minutes. Remove the artichokes with a slotted
spoon and rinse with cold water. When cool enough to handle, remove the
leaves and scoop out the fuzzy choke, leaving the trimmed hearts.
citrus juices, water, red pepper flakes, garlic cloves, bay leaf, and
zests to a simmer in a wide saucepan. Drop in the artichoke hearts and
simmer until firm-tender, 15-20 minutes longer. Remove the artichoke
hearts with a slotted spoon. Garnish with the chopped parsley. Serve
with a lemon or orange wedge, if desired. These are good served warm or
at room temperature.
This recipe is of Sicilian inspiration.
The combination of citrus and a little hot pepper is an interesting
contrast for the meaty artichokes.