- 12 tablespoons fresh lemon juice (keep rinds)
- 12 fresh baby artichokes
- 2 large Yukon potatoes
- 12 Kalamata olives, pitted and halved
- 1 tablespoon capers
- 4 sprigs oregano
- 12 tablespoons white wine, divided
- 6 tablespoons olive oil, divided
- 2 tablespoons caper juice, divided
- 1 teaspoon salt Mayonnaise (optional, for dipping)
Combine half of the lemon juice, all of the lemon rinds and 2 quarts of water into a bowl. Cut off the top quarter of each artichoke. Now cut the artichoke stems, leaving about 1 inch still attached. Remove the tough outer green leaves of each artichoke, and peel off the tough green skin of the remaining stern with a vegetable peeler. Cut the cleaned arti-chokes in half lengthwise and place them into the water mixture, allowing them to soak for about 10 minutes.
Peel the potatoes and dice into 2-inch cubes. Place the cubes in a bowl of cold water. Preheat the oven to 350°F.
In the meantime, prepare the your dish. Cut four 12" x 20" pieces of parchment paper, fold each in half and reopen. Divide the artichokes, potatoes, olives, capers and oregano evenly between the pieces of parchment, and place them in the middle of the crease. Refold the parchment, enclosing the food, and starting from either end of the crease, make small overlapping folds all the way around. Before sealing your ad hoc parchment sacks tight, add 3 tablespoons of white wine, 11/2 tablespoons lemon juice, 1 1/2 tablespoons olive oil, 1/2 tablespoon caper juice and 'A tea-spoon salt into each indidual bag.
Recipe courtesy John Fraser; chef at Dovetail in New lark City