Artichokes a la grecque

Time 30 minutes
Yields Serves 4 to 6
Artichokes a la grecque
(Los Angeles Times)

Pare and trim the artichokes, which should be of relatively uniform size.


Combine 1 1/2 quarts water with the olive oil, coriander, peppercorns, salt, lemon juice and bouquet garni in a large pot and bring to a boil.


Add the artichokes. Bring back to a boil and cook for 8 to 10 minutes, or until tender.


Transfer the artichokes and the cooking liquor to a large bowl to cool. At this point, you can either can the artichokes or store them in the refrigerator the way they are and use them, within a week or so, in composed salads, pasta dishes, etc.

Adapted from “Larousse Gastronomique,” 1961 edition.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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