California Artichokes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Artichokes,
1 Small: onion, finely chopped
2 tsp: Salt,
1/8 tsp: Dried thyme leaves,
1 tbsp: Olive oil,
1 Clove: garlic, finely chopped
1/8 tsp: Dried savory leaves,
2 cup: Dry white wine,
Directions:
Remove any discolored leaves and the small leaves at base of each
artichoke; trim stem even with base. Cutting straight across, slice 1
inch off top and discard. Snip off points of remaining leaves with
sissors. Rinse artichokes under cold running water.
Combine oil, onion, garlic, salt, savory, and thyme in Dutch oven.
Place artichokes upright in Dutch oven; pour wine oven artichokes.
Heat to boiling; reduce heat. Cover and simmer until bottoms of
artichokes are tender when pierced with knife, about 1 hour.
Remove artichokes carefully from Dutch oven with tongs or 2 large
spoons. Place upright on individual serving plates. Accompany each
serving with small cup of wine liquid for dipping leaves.
Source from luhu.jp
artichoke; trim stem even with base. Cutting straight across, slice 1
inch off top and discard. Snip off points of remaining leaves with
sissors. Rinse artichokes under cold running water.
Combine oil, onion, garlic, salt, savory, and thyme in Dutch oven.
Place artichokes upright in Dutch oven; pour wine oven artichokes.
Heat to boiling; reduce heat. Cover and simmer until bottoms of
artichokes are tender when pierced with knife, about 1 hour.
Remove artichokes carefully from Dutch oven with tongs or 2 large
spoons. Place upright on individual serving plates. Accompany each
serving with small cup of wine liquid for dipping leaves.
Source from luhu.jp