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Categories:Viewed: 76 - Published at: 9 years ago
Ingredients
- 1/2 pound shallots
- 3 pounds baby artichokes (20 to 30)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh flat-leafed parsley leaves
Method
- Halve shallots lengthwise.
- Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds.
- Cut off top third of each artichoke and discard.
- Trim stem ends and halve artichokes through stems.
- In a large heavy skillet heat oil and butter over moderately high heat until hot but not smoking and saute artichokes and shallots, stirring occasionally, until golden.
- Add broth and simmer, covered, 15 minutes, or until artichokes are almost tender.
- Add wine and boil, uncovered, until liquid is evaporated.
- Toss braised vegetables with parsley and season with salt and pepper.
