Unidad con Tapa de 6,6 L (7 Qt.)
Cesta Culinaria de 6 Qt. (5,6L)
Sartén Gourmet de 25,4 cm (10 pulg.)
Tijeras de Cocina
Chef Sergio Corbia
fresh mint leaves
- Shred the lemon skin, using Cone #1, to create 1 teaspoon (3g) lemon zest. Place zest in food processor and cut lemon in half.
- Trim the artichokes (see tips for instructions). Place artichokes and lemon halves in culinary basket. Place 2 cups water in roaster and put basket in roaster. Cover and place heat on medium. When Vapo-Valve™ clicks, reduce heat to low and cook for 20 - 30 minutes. When paring knife is inserted into artichoke stem meets little resistance the artichoke is done. Place culinary basket in sink to drain.
- In food processor, add to the lemon zest mint, cashews, garlic, salt and pepper. Pulse until finely chopped. Add oil and process until near smooth. Serve with artichokes for dipping.
- Purchasing and prepping artichokes: Look for artichokes with tight, compact heads and fresh-looking stem-ends. Cut stems will be brown, but look for ones that aren't dried out. Cut off and discard the crown of the artichoke. Cut off and discard the stem end of the artichoke. Cut close to the base so the artichoke can stand up. Use kitchen shears to cut off and discard the thorny tops of each leaf. Pull off and discard the small, tough, dark green outer leaves.