Contributed By: mylajean
adapted from The Vegetable Market Cookbook by Robert Budwig
A great alternative to steamed artichokes, using the babies
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Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 45 minutes
Number of Servings: 4
Special Features: Simple (6 ingredients or less)
Vegetarian
Meal Type: Entree
Ingredients
6 Baby artichokes, purple or green
1 Lemon
2 tsp Olive oil
1 Medium sized onion, finely chopped
1 tsp Dried thyme
2 Bay leaves
Salt and pepper
1 cup White wine, preferably a dry white wine
Preparation
Cut the bottom stems off the baby artichokes, top 1/3 of leaves and snap off the rough outer leaves. Cut each artichoke in half and remove the choke if necessary. Immediately drop artichokes into a bowl of water to which you’ve added lemon juice to avoid the artichokes turning dark colored. Heat oil in a large frying pan over a low heat. Add the onion, drained artichokes, herbs, S&P and wine. Cook, covered, for 45 minutes, or until tender, stirring from time to time. Serve warm or at room temperature.
Cook's Notes
Nutrition Information