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ARTICHOKE CEVICHE IN BELGIAN ENDIVE

The CIA Cookbook
by The Culinary Institute of America
A Ceviche is a marinated dish that you may be more familiar with when made with fish or seafood. In this all-vegetable dish, the lime juice is important both for its flavor and for its ability to keep the artichokes from turning brown when they are exposed to the air.
Makes 4 Servings

 

Ingredients

• 4 artichokes
• 1 lemon, sliced
• Salt and pepper as needed
• 1 cup diced plum tomato
• 1/2 cup red onion julienne
• 1 scallion, split and sliced thinly on the diagonal
• 2 tbsp chopped cilantro, or as needed
• 2 tsp minced garlic
• 1/2 tsp minced jalapeño, or to taste
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice, or as needed
• 12 Belgian endive spears
 

Directions

1. Trim the stems, leaves, and choke from the artichokes. Place the hearts in a small pot with enough water to generously cover. Add the lemon slices and salt to taste. Bring the water to a simmer over high heat.. Reduce the heat to medium and simmer until the artichoke hearts are very tender, about 12 to 15 minutes. Cool the hearts and slice thinly or quarter.

2. Toss together the artichokes, tomato, red onion, scallion, cilantro, garlic, and jalapeño. Drizzle the olive oil and lime juice over the ceviche and season generously with salt and pepper. Toss until the ingredients are evenly coated. Cover the bowl and marinate the ceviche in the refrigerator for at least 2, and up to 12, hours.

3. Taste the ceviche just before serving and season with additional cilantro, lime juice, coarsely ground black pepper, and salt to taste. Spoon the ceviche into the endive spears and serve on a chilled platter or plates.
 

 

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