Baby Artichokes With Basil And Tomatoes
|Olive oil||2 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
|Baby artichokes||4 , chokes removed|
|Defatted chicken stock||2 Tablespoon|
|Chopped fresh tomatoes||1 Cup (16 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Black pepper||To Taste|
|Minced flat leaf italian parsley||1 Teaspoon|
Heat the oil in a medium no-stick frying pan over medium-high heat.
Add the onions and saute for 1 to 2 minutes, or until soft.
Add the artichokes and cook for 3 to 5 minutes, or until the edges of the artichokes begin to brown.
Add the stock and simmer for 2 to 3 minutes.
Add the tomatoes, basil and lemon juice; cover and cook for 20 minutes, or until the artichokes can be pierced with a knife.
Add salt and pepper to taste.
Sprinkle with the parsley.