Braised Artichoke Hearts
|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|
|Freshly ground pepper||1⁄4 Teaspoon|
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.