posted by Liz Thomas 06-15-100 1:23 AM
Artichokes in Pork Broth
4 thick pork chops with bone
1 large stem of lemongrass, smashed flat
1 dessertspoon of tamarind
4 thickish slices of ginger, smashed a little
4 whole cloves of garlic, unpeeled
1 tsp. sugar
1 tsp. black peppercorns (I also used green ones as I had fresh ones to hand)
1 tsp. coriander seed
Put everything in a big pan, cover with water (about 2 inches over the top of the meat) and bring to the boil, then immediately turn it right down and leave to cook very gently, uncovered, for about four hours. The surface of the liquid should be barely shimmering and certainly not bubbling. Check occasionally and add a little more water if necessary.
Strain the broth into a clean pan, it should be quite clear, set the pork chops aside and discard the rest of the broth flavourings. Taste the broth and add salt to taste and more sugar if you think it needs it. If it tastes a bit "thin" then reduce it a little more.
To cook the artichokes:
4 large artichokes -- don't cut off the stem, but snap it off the base, peel them and you will find that you have a lovely length of tender inner stem -- makes artichokes go much further. Cut the stem into two inch lengths.
Quarter the artichokes and with a spoon scrape out the chokes. Pull off some of the outer leaves only if they are dry or damaged.
Peel two large onions and slice thinly and add to the broth. Bring to the boil, add the artichokes and when the broth returns to the boil lower the heat and simmer till the artichokes are done -- test by pulling at a leaf, if it comes out easily they are done.
Serve in large bowls -- pull off the leaves with your fingers and eat in the normal way, then enjoy the hearts and the stems. Then eat the broth as a soup. You can eat the pork too if you like, as it has cooked so very slowly in the broth it is still quite flavoursome.
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