| Cuisine: French | Type: Side Dish | Serves: 6 |
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Source:
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Saveur |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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10 medium artichokes 1/2 cup extra-virgin olive oil 2 medium yellow onions, peeled and thinly sliced 4 cloves garlic, crushed and peeled Leaves of 6 sprigs fresh parsley, finely chopped 2-3 sprigs fresh winter savory or a large pinch of crumbled dried savory Salt 1/2 cup white wine, hot |
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Instructions:
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1. Trim off and discard the top half of each artichoke and all but 1" of the stem. Snap off and discard all the tough outer leaves around each artichoke base, then scoop out choke with a small spoon. Cut artichokes through their attached stems into quarters. Rub artichoke pieces with a little oil and set aside. 2. Heat 2 tablespoons of the oil in a medium enameled cast-iron pot over medium-low heat until warm. Add onions, cover pot, and cook, stirring occasionally with a wooden spoon, until very soft but not colored, about 30 minutes. Stir in garlic, then push artichokes into the bed of onions. Sprinkle with parsley, tuck sprigs of savory into onions, and season to taste with salt. Drizzle remaining oil over artichokes, cover pot, and cook for 10 minutes. 3. Add wine and 1/2 cup of boiling water to pot. Cover and gently simmer, turning artichokes over and around occasionally and spooning onions and liquid over them toward the end of the cooking time, until artichoke bottoms offer little resistance when pierced with the tip of a knife and liquid in pot has reduced to a thick-textured sauce with the onions, about 30 minutes. If there is too much liquid, uncover pot, increase heat slightly, and cook for 5-10 minutes more. Remove pot from heat and let artichokes rest, covered, for 30 minutes. Adjust seasonings. Serve tepid, hot or cold. |
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Related recipes:
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None |
2005-07-15