Monday, June 24, 2013

Braised Artichokes

4 whole artichokes
1/2 C white wine
Juice of 1 lemon
3 C chicken stock
3 T butter
1 clove garlic, minced
Salt & pepper to taste
3 T chopped Italian parsley

To prepare the artichokes, cut off the tops.  Then peel off the tough, green outer leaves.  Using a paring knife, trim the tough parts off of the stems. You need to peel off enough of the outer leaves to get to the tender yellow leaves.  Cut the artichokes in half.  Scrape out the fuzzy choke in the center and remove the purple tough leaves.  (I left few in for color in the picture, but they are inedible.)

Melt the butter in a large skillet over medium high heat.  Brown the artichokes for a couple of minutes on each side.  Deglaze the pan with the wine and cook a couple of minutes.  Turn the heat down to medium. Add in the chicken stock and garlic. Cook until the artichokes are tender and the liquid is reduced, about 10 minutes.  Taste for salt and pepper and adjust accordingly.  Remove from heat and squeeze the lemon juice over the artichokes.  Garnish with the parsley.

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