2
3
4
ARTICHOKE PREP
The b est way to trim an ar tichoke?
Cut about an inch of f the top, then
rub the cut end with the cut side
of a halve d lemon to prevent
browning. B reak of f the dr y outer
leaves near the stem , and snip
of f the spik y tips of the leaves
with kitchen shears. Cook the
artichoke, then chow down!
Apple & Thyme Cooler
START TO FINISH: 15 MIN
(PLUS 15 MIN FOR COOLING)
1∕2 cup sugar • 10 sprigs fresh thyme
- 21∕2 cups apple juice • 1 1∕2 cups club
soda • ice • 1 cup bourbon (optional)
In small saucepan, bring sugar,
1∕2 cup water, and 5 thyme sprigs to
boil, stirring until sugar dissolves.
Reduce heat to low; simmer for
10 minutes. Let thyme syrup cool
to room temperature; strain into
large pitcher. Stir in apple juice,
club soda, ice, and bourbon
(if using). Garnish with remaining
5 thyme sprigs. Serves 4.
Steamed Artichokes
with Italian Salsa Verde
START TO FINISH: 15 MIN
(PLUS 30 MIN FOR COOLING)
2 large artichokes, trimmed • 1∕4 cup
EVOO • 2 tbsp. chopped fresh basil
- 2 tbsp. chopped scallions • 2 tbsp.
chopped shallots • 1 tbsp. chopped
drained capers • 1 tbsp. chopped
fresh flat-leaf parsley • 1 tsp. lemon
zest, plus 2 tbsp. juice
Place 1 artichoke, top-end down,
in microwavable bowl with 1∕4 cup
water and 1∕4 tsp. salt. Cover with
plastic wrap; microwave on high
for 8 minutes. Let sit, covered, for
5 minutes. Repeat with remaining
artichoke. Uncover artichokes;
chill until cool. Loosen leaves on
artichokes. In bowl, mix remaining
ingredients; season salsa. Serve
with artichokes. Makes 2.
ARTICHOKES: FOOD STYLING BY EUGENE JHO. RECIPE BY ROCHELLE PALERMO.
fresh ideas
24 RACHAELRAYMAG.COM | SEPTEMBER 2019
