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6 to 8 artichokes, as small as possible, trimmed, cut in halves or quartered, stems left on and peeled, chokes removed with a melon ball cutter
Cover the artichokes with cold water and the juice of the lemon for 10 minutes, drain well.
Heat the olive oil in a skillet and sauté the artichokes and onion gently until golden.
Add the garlic, basil, marjoram or oregano, and the chicken stock. Bring to a boil, cover, reduce the heat to simmer and cook for 15 minutes until tender. Add salt and pepper to taste.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 lemon
2 medium onions, peeled, chopped coarsely
1 clove garlic, peeled, chopped finely
1/2 tsp. dried basil
1/2 tsp. dried marjoram or oregano
1/4 cup olive oil
1 cup chicken stock
Salt
Pepper
Although this is a traditional Italian Jewish dish, the artichokes sometimes become too browned while the inside remains uncooked. So here is a way of preparing the dish that works so well while retaining the delicious taste.