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Emeril Lagasse's Boiled Artichokes
Compiled by Vicki McClure Davidson
Popular, Emmy-nominated, and James Beard Award-winning television chef Emeril Lagasse specializes in Louisiana (primarily Creole and Cajun) cooking. Cooking from an early age, he has been either a chef at and/or owner of many acclaimed restaurants. Lagasse has written a number of best-selling cookbooks (There's a Chef in My Soup, Emeril's TV Dinners, Louisiana Real and Rustic, etc.) and has been one of the most often-watched chefs on The Food Network. He frequently uses the catch phrases "Bam!" and "Let's kick it up a notch." His TV cooking shows have included Emeril, How to Boil Water, Emeril Live, and Essence of Emeril.
Emeril Lagasse has a passion for cooking, and this simple recipe for boiling artichokes is fast and easy. It is one of his many fabulous recipes from his 2003 cookbook From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants.
Emeril Lagasse's Boiled Artichokes
- 4 qt. water
- 4 bay leaves
- 3 T. salt
- 2 tsp. black peppercorns
- 4 lg. globe artichokes (about 10 ounces each)
- 1 lemon, cut in half
Combine the water, bay leaves, salt, and peppercorns in a large pot and bring to a boil.
With a small sharp knife, trim the tough outer skin from the artichoke stems and remove the bottom row of leaves. Add the artichokes and lemon to the pot and return to a boil.
Place a heavy plate on top of the artichokes to keep them submerged, lower the heat, and cook at a low boil until the artichokes are tender, about 20 minutes. Drain in a colander.
Serves 4.
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Sources:
Kinsman, Kat, AOL Food, "Q&A with Emeril Lagasse," (http://food.aol.com/emeril).
Lagasse, Emeril, From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants, HarperCollins Publisher Inc., NY, NY, 2003.