Whole Poached Artichokes
Rich in antioxidants, pantothenic acid, and other essential nutrients, artichokes are said to be an aphrodisiac, a diuretic, and for the mere 25 calories in a whole uncooked artichoke, you get 16 essential nutrients as well as fiber.
Makes 4 Servings
Trim the artichokes by removing the stem at the base so the artichokes stand upright. Peel the stem and set aside.
Using kitchen scissors, trim the tips of each leaf, removing the prickly end. When you get to the top third of the artichoke, slice it completely off with a sharp knife. Repeat with the remaining 4 artichokes.
Arrange them tightly in a pan that holds them tightly and can be covered. Add about an inch of water to the pan. Drop garlic cloves in the pan. Place artichoke stems on top of each artichoke . Drizzle with olive oil and sprinkle lightly with salt. Cover pan and bring to a boil. Reduce heat to low and cook for an hour.
The artichokes are done when you can easily pluck a leaf from the bottom. Lift the artichokes out of the pan and transfer to a platter. Remove garlic cloves to the platter and raise the heat to high. Reduce the liquid to a syrup. Spoon syrup over the artichokes and serve.