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Braised Artichoke Hearts

Natural.Foodie's picture
Ingredients
  Bacon slab 6 Ounce, sliced 1/4 inch thick and cut crosswise into 1/4-inch strips
  Olive oil 1 Tablespoon
  Carrots 2 Small, thinly sliced
  Celery ribs 2 Small, thinly sliced
  Onion 1 Small, thinly sliced
  Garlic 5 Clove (25 gm), minced
  Artichoke bottoms 16 Small, uncooked, with trimmed stems attached
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Fresh thyme/1/4 teaspoon dried 1⁄2 Teaspoon
  Bay leaf 1 , crumbled
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
Directions

1. In a large, deep, nonreactive skillet or flameproof casserole, saute the bacon in the olive oil over moderately high heat until browned, 3 to 4 minutes.
2. Add the carrots, celery, onion and garlic, reduce the heat to moderate and continue cooking until the celery and onion are softened but not browned, 2 to 3 minutes.
3. Place the artichokes stem-up in the skillet. Add the wine, thyme, bay leaf, salt, pepper and enough water to barely cover the bases of the artichokes. Bring to a simmer, cover and cook over moderately low heat until the artichokes are tender enough to be pierced easily with a knife, about 20 minutes.
4. Serve the artichokes in plates with the bacon, accompanying vegetables and some of the cooking liquid.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Salad
Ingredient: 
Artichoke
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

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