Artichoke hearts stewed in olive oil and bay leaves by Cecconi's
Artichoke hearts stewed in olive oil and bay leaves - by Cecconi's Melbourne
2 litres water
juice of 4 lemons (reserve lemons for rubbing artichokes), plus extra to squeeze over cooked artichokes
20 globe artichokes*
500 ml olive oil
15 peppercorns, cracked
8 bay leaves
10 garlic cloves, sliced
1 cup parsley, chopped
10 thyme stalks
salt and pepper
To prepare the artichoke, combine the water and lemon juice in a bowl to make acidulated water.
Remove any stray leaves from the stems of the artichokes.
With a sharp chef's knife or serrated knife, cut about an inch off of the top of each artichoke and remove the thorny tips of the leaves. Rub the exposed area with lemon and place into the acidulated water, to prevent discoloration.
Before cooking, drain artichokes and allow them to dry. Bring a large pot of salted water to the boil and cook the artichokes for 30 minutes, then drain.
Add olive oil to a heavy-based pan and gently fry the artichokes with peppercorns and bay leaves for a further 5 minutes. Add a squeeze of lemon juice, and stir in the garlic and fresh herbs. Season to taste.
Place into a storage jar and seal.
*When selecting artichokes, they should be compact, without any of the bracts (leaves) spreading widely. The ones at the centre should be tight against one another.
The World Loves Melbourne is grateful to receive this epic Italian cookbook La Tavola Della Famiglia by a Melbourne icon and was excited to attend the book launch.