*  Exported from  MasterCook  *
 
                 Artichokes With Garlic, Basil, & Parmesan
 
 Recipe By     : Heidi Rabel 
 Serving Size  : 4    Preparation Time :0:10
 Categories    : Vegetable
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      big           artichokes
    3                    lemons
    2      teaspoons     lemon zest -- chopped
    2                    lemons -- juice strained
    1      cup           extra virgin olive oil
    4      tsp.          minced garlic
    1      cup           finely chopped fresh basil
                         or
    3      tablespoons   dried basil leaves
      1/2  cup           Italian parsley -- finely chopped
      1/2  cup           capers
                         drain and reserve juice
      1/2  tsp.          crushed red pepper flakes
    1      cup           grated Parmesan cheese
 
 You will need a big pot with a lid to cook the artichokes. Prepare the artichok
 es by pulling off any tough outer leaves, cutting the stem flat to the bottom, 
 and cutting tips off all the leaves with kitchen shears. Put the artichokes ups
 ide down into a large pan and cover them with cold water. Squeeze the quartered
  lemon into the cooking water and then drop the quarters in.
 
  Bring the water to a boil, and boil the artichokes, covered, for about 45 minu
 tes, or until they are done (With tongs, pull off one of the outside leaves; if
  it comes off easily, they're done.) Turn off burner. Remove the artichokes fro
 m the pan with tongs, and pour the water down the drain. Return the artichokes,
  upside down, to the pan, replace the lid, and let the artichokes dry out, drai
 n, and stay warm. 
 
 While the artichokes are cooking, heat oil in a small saucepan over medium low 
 heat. Add the garlic and zest, and cook for 2 minutes. Add the capers, 1/4 cup 
 of the caper juice, the lemon juice, and the crushed pepper flakes. Simmer for 
 2 - 3 minutes to set flavors. Remove from heat and add the basil and parsley.
 
                    - - - - - - - - - - - - - - - - - - 
 
 Serving Ideas : Serve immediately.
 
 NOTES : My mother served artichokes as a special treat, with homemade caper may
 onnaise. In my best friend’s house they were served with drawn butter. When I t
 asted this version in a restaurant, I was converted instantly. It’s tart, tasty
 , and really brings out artichoke’s nutty flavor. To serve:  Put each artichoke
  in a shallow soup or pasta bowl. Open out the leaves slightly to make more roo
 m for sauce. Pour the sauce over the 4 artichokes, and sprinkle the Parmesan ch
 eese onto each one. Yield: 4 servings.
 Nutr. Assoc. : 0 0 0 0 0 0 3332 0 3091 0 0 0 4714 0