Date: Wed, 23 Mar 94 09:53:28 PST
From: (szfast@chip.ucdavis.edu)
favorite artichoke recipe, adapted from "Gourmet Vegetarian Feasts" by
Martha Rose Shulman.
Artichokes Stewed with Tomatos and Wine
4-8 artichokes (depending on size)
Juice of 1 lemon
1 onion, minced
4 cloves garlic (more or less to taste)
1 carrot, minced
2 cans stewed tomatos (14 oz), or 1 can 24 oz
1 cup dry white wine
1 bay leaf
2 sprigs parsley
Freshly ground black pepper to taste
Trim artichokes (since this involves removing most of the outer leaves, I
usually use the smallest artichokes I can find, which are also generally
less expensive). Cut artichokes into quarters and put into a bowl filled
with water with the juice of 1 lemon added (keeps them from turning
brown). In large nonstick skillet, saute onion, garlic, carrot, and
celery in splash of water or wine until onion is translucent. Add
tomatos and bring to a simmer. Cook for 5 minutes and add wine, bay
leaf, parsley, pepper and artichokes (take them out of the water and
lemon juice before adding).
Bring back to a simmer, cover, reduce heat, and simmer 40 minutes or
until artichokes are tender. Adjust seasonings, and serve with liquid
spooned over artichokes (I like this over rice or pasta).
kwvegan vegan