OVEN BAKED ARTICHOKES

INTRODUCTION

For fans of Italian-style artichokes this recipe is a must - it is an incredibly easy dish to make. Artichokes and white fish are wonderful together. Consider serving this dish with monkfish in white wine or simply a whole fish baked in salt, and accompany with a well chilled, deep flavored, non-brassy white wine: consider a Roero Arneis from the Langhe, Italy. The recipe is written in two stages for purposes of clarity, but it is just as easy to cook in a single stage. 

INGREDIENTS

Stage 1 ingredients
10 - 12 large artichokes
2 lemons
water

Stage 2 ingredients
best quality Olive Oil
fine sea salt
freshly ground pepper
water

INSTRUCTIONS

Stage 1 cooking instructions 
Prepare the artichokes in the same manner as outlined in Preparing and cooking vegetables, BUT retain about 2 centimeters (circa 1 inch) of each stalk, carving the stalks into a point. In cross section the prepared artichokes should look like elongated triangles. Cut each artichoke into fours and place in a large bowl of water which has been acetified by the addition of the juice of two squeezed lemons and the squeezed lemon halves.

Stage 2 cooking instructions
Heat the oven to 170 degrees Celsius/ 350 degrees Fahrenheit. 
Remove the artichokes quarters from the acetified water, dry them in clean kitchen paper and place them in a single layer on a baking dish. 
Place some oil (best quality) in a small bowl and, using a pastry brush, 'paint' the artichokes with the oil. Season with salt and pepper, dribble a little more oil over the vegetables and then add water to a depth of no more than ¼ cm/1/10th inch deep. 
Place in the pre-heated oven. Cook for ¾ - 1 hour, or until tender, turning the artichokes every 15 minutes. Top up the water level if, and when, required. 
When cooked, remove with a slotted spoon, place on a serving dish and serve immediately. 

COMMENTS

The cooking time very much depends on the size of the artichoke used. The vegetables should fit neat and snuggly into the baking tin. Very little cooking medium should remain when the vegetables are tender/cooked. It is important to top up the water during baking rather than pour a large amount of water into the baking dish which might prove excess to requirements.

It is imperative freshly harvested, firm fleshed artichokes are used. Any dryness or ´flabbiness' of the outside leaves generally indicates a rotten heart. If purchasing the vegetables, refrigerate, use on a same day basis, and allow for a small amount of wastage. Outside Italy, Italian type artichokes can be found in food markets and in Italian greengrocers/delicatessens.

In food markets in Italy it is possible to find artichokes prepared as described in stage one. If bought this way it is imperative they are used on a same day basis.

Consider wearing gloves when preparing the artichokes to obviate staining of hands (though with the use of a nail brush the staining disappears).

If stage-cooking the dish, prepare the artichokes no longer than 4 hours in advance.

Globe artichokes (the base, only) can be used in this recipe but a certain amount of flavor derived from the leaves of the Italian styled artichokes will be missing.