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Braised Baby Artichokes

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. Cut
  2. 2 tablespoons white wine vinegar
  3. 2 tablespoons extra virgin olive oil
  4. 2 garlic cloves -- peeled and lightly crushed salt -- to taste
  5. 1/3 cup white wine -- or more as needed
  6. 20 baby artichokes
  7. Water
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Trim the artichokes: Remove the tough outer leaves until you reach the pale yellow-green heart. Cut about 1/2-inch off the tip of the artichoke and trim the base of any dark green parts.
  2. Quarter artichoke hearts and trim away prickly leaves in the center, if any.
  3. Drop the artichokes into a bowl of water acidulated with the wine vinegar to prevent browning.
  4. Drain the artichokes. Heat the olive oil in a skillet over moderate heat.
  5. Add the garlic and saute briefly to release its fragrance.
  6. Add the artichokes and season with salt.
  7. Add 3 tablespoons wine. Cover and cook until the artichokes are tender, adding a little more wine if the skillet threatens to cook dry.
  8. At the end, there should be no liquid in the skillet and the artichokes should be slightly browned in parts.
  9. Transfer to a bowl and serve hot or at room temperature.
  10. "San Francisco Chronicle, May 3, 2000"
  11. Brought to you by Grassroots Recipes Mastercook Collections and Jim Dykstra http://www.grassrootsrecipes.com

Plating

Cookware for this recipe

  • Frying pan
  • Mixing bowl
  • Chef's knife
  • Vegetable peeler
  • Colander
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: Marco Cappelli. Saved from www.grassrootsrecipes.com (http://www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt), file Recipes/www.grassrootsrecipes.com/JimDykstra/JDartichoke1NC/JDartichoke1NC.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.