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Vegetables a la Grecque
Source: The Heritage of French Cooking
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Active Time:  30 Minutes
Total Time:  24 Hours 30 Minutes
Yield:  Serves 6
The earliest a la grecque recipes featured onions and mushrooms. These small vegetables, which we could almost class as preserves in their lemon and oil marinade, flavored with coriander seeds, were part of the large range of hors d'oeuvres of the time. They make a delicious light appetizer and are a classic of twentieth-century cuisine.
RECIPE INGREDIENTS
3 purple artichokes (about 5 oz each)
1/2 lemon
12 scallions
18 button mushrooms (champignons)
12 cauliflower florets
1 small red bell pepper
1 large stick celery, cut into 6 pieces
3/4 cup lemon juice
1/3 cup plus 1 tablespoon extra virgin olive oil
1/2 teaspoon coarsely ground white pepper
1/2 teaspoon fennel seeds
1 tablespoon coriander seeds
Vegetables a la Grecque Recipe at Cooking.com
DIRECTIONS
Cut off the stalk of each artichoke 3/4 inch from the heart; remove the tough leaves and cut off the tips of the remaining leaves 3/4 inch above the heart. Trim the hearts and the stalks and rub them with the half lemon. Cut each heart into 6 pieces. Blanch in salted water for 5 minutes, then drain.
Peel the onions and blanch for 5 minutes in salted water. Drain and set aside with the artichokes.
Cut the stems off the mushrooms. Blanch the caps for 1 minute. Blanch the cauliflower and the celery the same way. Cut the bell pepper flesh into small dice.
In a nonaluminum saucepan, combine the lemon juice, oil, white pepper, fennel and coriander seeds, some salt and 2 cups water. Bring to a boil. Add the artichokes, onions, mushrooms, cauliflower and celery and cook for 10 minutes. Add the bell pepper and cook for a further 5 minutes.
Remove the vegetables with a skimmer and transfer them to a deep dish. On high heat, reduce the cooking liquid to a syrupy consistency. Pour over the vegetables and let cook completely before serving.
Vegetables prepared this way may be kept in the refrigerator for 24 hours.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 6
Calories: 190
Sodium: 86mg
Fiber: 6g
Carbohydrates, Total: 15g
Protein: 4g
% Cal. from Fat: 71%
Fat. Total: 15g
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