Artichokes And Preserved Lemons With Honey And Spices Recipes

Steps:

• Heat the garlic in the oil for a few seconds only, stirring. Take the pan off the heat and add the ginger, turmeric, lemon juice, honey, and preserved lemons. Put in the artichoke bottoms and add a little more than a cup of water and some salt. Cover, and simmer for about 15 minutes, or until the artichokes are tender, turning them so that every part gets to cook in the liquid, and adding a little water if necessary. Remove the lid to reduce the sauce at the end.
• Have ready a bowl of water acidulated with the juice of 1/2 lemon or 2-3 tablespoons vinegar to drop the artichokes into as soon as they are prepared so that they don't discolor.
• TO PREPARE BABY-ARTICHOKE HEARTS with small globe artichokes, pull off the tough outer leaves so that you are left with the pale inner heart. With a small sharp knife, peel the stems and trim them, leaving about 1 inch. Slice off the spiky tops and cut the artichokes in half from tip to stalk.Then scoop out the chokes with a pointed spoon. Drop into the acidulated water.
• TO PREPARE BOTTOMS OF LARGE ARTICHOKES, cut off the stems at the base and trim off all the leaves and any hard bits around the base with a sharp knife. Remove the chokes with a pointed knife. Drop into the acidulated water.

Steps:

• Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.

Steps:

• If using fresh artichokes, squeeze 1 lemon into a large bowl of water, and drop the rinds into the water. Using a serrated knife, cut off the top third of an artichoke. Pull back and snap off the leafy blades, one by one and in layers, until only the pale yellow leaves remain. Using a paring knife, trim the artichoke bottom and stem to the pale green flesh. Cut the artichokes in half lengthwise. (If using frozen, they may already be halved or quartered and have the chokes removed.) With a teaspoon, scoop out the choke, deep in the flower between the leaves and the base of the stem. Be careful not to scoop out the firm heart. Drop trimmed artichokes into lemon water until ready for use. Repeat with each artichoke.
• Heat the oil in a large nonreactive saucepan (at least 12 inches wide) over medium heat. Drop in the garlic and cook for a few seconds only, stirring.
• Take the pan off the heat and add the ginger, turmeric, the juice from the remaining lemon, honey and the preserved lemon. Transfer the artichokes from the water bath to the pan. Add 1 cup plus 2tablespoons water and 1/2 teaspoon salt to the pan. Cover, return to the heat and simmer for about 15 minutes or until the artichokes are tender, turning them from time to time, and adding a little water as necessary. Remove the lid and simmer until the mixture is very moist but most of the liquid has evaporated, 5 to 10 more minutes.

Steps:

• Remove the peel from the preserved lemons and cut into strips (I ran it through the garlic press to distribute the flavor more evenly).
• Heat the garlic in the oil on medium heat for a few seconds, stirring.
• Add the rest of the ingredients and stir to combine.
• Cover and simmer for 15 minutes, or until artichokes are tender, turning occasionally for even cooking.
• Add a little water if necessary, or remove the lid to reduce the sauce.