Ragout of Artichokes
|Boiling salted water||1 Cup (16 tbs) (adjust quantity as required)|
|Onions||2 Large, chopped|
|Tomatoes||3 Large, chopped|
|Dry white wine||500 Milliliter (2 cups)|
|Lemon juice||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Trim stems and outer leaves from artichokes.
Plunge the heads into a pan of boiling salted water, cover and simmer for 30-35 minutes, until leaves can be gently pulled out.
Drain well and arrange in a shallow flameproof casserole.
Meanwhile, heat oil in a pan, add onions and tomatoes and cook, stirring, for 6-7 minutes.
Stir in salt, seasoned pepper, wine and lemon juice and bring to the boil, then pour mixture slowly over the artichokes to moisten all leaves.
Cover and place at the side of barbecue to simmer for 12-15 minutes.