Meals Matter

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Contributed By: mylajean
adapted from The Vegetable Market Cookbook by Robert Budwig

A great alternative to steamed artichokes, using the babies

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.

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