ARTICHOKES IN PARSLEY SAUCE

Categories: Damp Heat in the Lower Jiao, Liver & Gall Bladder Damp Heat, Side Dishes, Vegan, Vegetarian

Ingredients

4 – 8 baby artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and sliced
1 cup water
1 1/2 cups flat-leaf parsley, stems removed
Salt

Preparation

  •  Preheat oven to 400 degrees.

 

  •  Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.

 

  • Toss the artichokes with the lemon juice and olive oil in an oven-proof dish. Scatter the garlic on top and drizzle with three-fourths cup of water. Cover and bake about 30 minutes, until the artichokes are tender.
  • Transfer the cooking liquid and garlic to a blender and add the parsley. Add the remaining one-fourth cup of water or stock. Puree. Season to taste with salt.

 

  • Toss the artichokes with the parsley mixture and serve warm or at room temperature.

YIELD

6 servings

Originally published with FOOD; Parsley Takes

http://events.nytimes.com/recipes/5661/1996/04/14/Artichokes-in-Parsley-Sauce/recipe.html