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Basque Artichokes

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You'll simply love the Basque Artichokes from the American cusine. An easy to make side dish, the Basque Artichokes is one of the best recipes that you can mouth! Please let us know if you agree with us.
  Artichokes 6 Medium
  Boiling salted water 1 Cup (16 tbs)
  Lemon juice 2 Tablespoon
  Olive oil/Salad oil 3 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), mashed/minced
  Canned tomatoes 1 Pound (1 Can)
  Pitted ripe olives 1⁄2 Cup (8 tbs), halved
  Thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Pepper 1 Dash
  Grated parmesan cheese 1 Teaspoon

Slice off the top fourth of each artichoke.
With scissors, cut thorns from tips of lower leaves.
Peel stem and remove small leaves around base.
With a small-bowled, long-handled spoon, carefully scoop out choke and a few of the center leaves to make a cup.
Place artichokes in boiling salted water to cover; add the lemon juice and 1 tablespoon of the oil.
Cover and cook until stems are just tender, about 30 minutes; drain.
Cut off stems so artichokes will stand flat; chop and reserve stems for sauce.
Stand artichokes in a baking dish.
Saute onion and garlic in remaining oil until soft; stir in tomatoes, reserved chopped artichoke stems, olives, and seasonings.
Bring to a boil, reduce heat, and simmer, uncovered, for about 20 minutes.
Spoon sauce around artichokes in baking dish.
Cover and bake in a 350° oven for 10 minutes or until artichokes are heated.
Fill artichokes with Parsley Scrambled Eggs.

Recipe Summary

Difficulty Level: 
Side Dish

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