serves 2
6 medium artichokes
4 1/2 Tbs Olive’s Oil
1 cup meat or chicken broth, warm
juice of 1 lemon
2 cloves garlic, peeled and halved
1 Tbs flat-leaf parsley, finely chopped
1/4 tsp salt
1/4 tsp pepper
Mix the lemon juice with water in a large bowl. To
prevent browning, dip the artichokes into the lemon
water as you work, and reserve the prepared artichokes
in the lemon water.
Rinse and prepare the artichokes by cutting off the
tough top part of the leaves, about 1 to 1 ˝ inches. Peel
away and discard the tough outer leaves until you reach
the light green tender leaves. At the bottom, trim the
stem leaving 1 to 2 inches; trim the remaining stem and
the bottom of the artichoke of all rough dark green
parts and bruised areas. Chop the artichoke lengthwise
into 4 wedges, remove the choke from each wedge.
In a sauté pan, heat the Olive’s Oil and the garlic over
low heat and remove the garlic when it begins to turn
golden.
Drain the artichoke slices. Put them into the pan with
the Olive’s Oil and let them cook over medium-low
heat. After 2 minutes, add the broth, salt and pepper.
Cook over low heat for 30 – 35 minutes, adding the
parsley during the last few minutes of cooking. The
artichokes are done when the hearts are tender when
pierced with a fork. |
