Artichoke Bottoms Venetian Style Recipe
Artichoke Bottoms Venetian Style make a great side dish. This is a simple recipe with easily available ingredients. Artichoke Bottoms Venetian Style is an all time hit with my family and i guarantee it will soon become your family's favorite too.
Ingredients
Large globe artichokes - 12
Lemon - 1
Chicken stock - 1 cup
Olive oil - 6 tbsp
Garlic - 2 cloves, peeled
Parsley - 3 tbsp chopped
Salt
White peppercorns
Directions
GETTING READY
1 Trim off the artichoke stems about 2 in from their bases.
2 Using a sharp, curved vegetable knife, scrape off the outer layer from the stem.
3 Remove the lower, outer leaves, which are too tough for this recipe.
4 Remove the feathery choke enclosed by the leaves.
5 Place them in a bowl of acidulated water to prevent discoloration.
MAKING
6 In a very large skillet or saucepan, arrange all the drained artichoke bottoms in a single layer.
7 Pour the stock and the oil all over them.
8 Add the whole but lightly minced garlic cloves.
9 Sprinkle with the parsley.
10 Season with a small pinch of salt and some freshly ground pepper.
11 Cover tightly and simmer for about 20 minutes, or until the artichokes are tender, adding a little more hot stock when necessary.
SIMMERING
12 Serve hot in individual.
1 Trim off the artichoke stems about 2 in from their bases.
2 Using a sharp, curved vegetable knife, scrape off the outer layer from the stem.
3 Remove the lower, outer leaves, which are too tough for this recipe.
4 Remove the feathery choke enclosed by the leaves.
5 Place them in a bowl of acidulated water to prevent discoloration.
MAKING
6 In a very large skillet or saucepan, arrange all the drained artichoke bottoms in a single layer.
7 Pour the stock and the oil all over them.
8 Add the whole but lightly minced garlic cloves.
9 Sprinkle with the parsley.
10 Season with a small pinch of salt and some freshly ground pepper.
11 Cover tightly and simmer for about 20 minutes, or until the artichokes are tender, adding a little more hot stock when necessary.
SIMMERING
12 Serve hot in individual.
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