Braised Baby Artichokes
|Dry white wine||1 Cup (16 tbs)|
|Fresh lemon juice||1 Cup (16 tbs)|
|Extra virgin olive oil||5 Tablespoon|
|Fresh thyme||1 Bunch (100 gm) (1 sprig)|
|Fresh flat leaf parsley||1 Bunch (100 gm) (3 sprigs)|
|Bay leaf||2 Medium|
|Black peppercorn||5 Small (whole)|
|Baby artichoke||2 Pound, cleaned and prepped|
|Lemon||1 Large, zested and cut in halves|
|Artichoke chips||4 Medium (for garnish)|
1. Cut the outer tough leaves of the artichokes. Cut about an inch from the top and peel from the sides to obtain a cleaned artichoke heart.
2. Place them in water with the lemons thrown in.
3.In a sauce pan, place the prepped baby artichokes.
4.Pour in the white wine and enough water to cover them.
5.Drop the thyme, peppercorns and the bay leaves.
6.Add 4 tablespoons of olive oil and put it on heat.
7.Drop a clean cloth towel in the pan and cover the artichokes. This helps them to stay green throughout the cooking process.
8.Cook until they are fork tender and let them cool.
9.Just before serving, heat them in their own cooking liquid and a little olive oil along with lemon zest and parsley.
10.Garnish with crispy artichoke chips.
Recipe Courtesy of: cookingstoned.tv