moved to Santa Rosa in the summer of '82. I miss her and our cooking conferences,
although we've carried on quite well, calling each other before 8 a.m.
to talk menus and parties and where to get what. This recipe works best
with the baby artichokes.
1/2 olive oil
1/2 white wine
Thyme, bay leaf, peppercorns, crushed whole
coriander (about 2 t.)
White onions or leeks
Put artichokes in a heavy pot and splash with olive oil and white wine
(e.g., 1/2 c. each, depending upon the number of artis). Don't worry about
submerging them; there should be just enough liquid for them to cook comfortably.
Add herbs and spices and onions. Simmer for about 20 minutes or until
artichokes are tender. You will actually be braising the vegetables. They
will look and taste rich when you're finished.
Serve at room temperature with a sauce of half Dijon mustard and half
mayonnaise or plain yogurt.