Baby Artichokes With Basil And Tomatoes Recipe
Basil and tomatoes are always a hot favorite for Italians. Baby Artichokes With Basil And Tomatoes is one such recipe that would give you the true exotic Italian flavor. Family and friends would love Baby Artichokes With Basil And Tomatoes as a perfect side dish. Team it up with good drink and make your party an unforgettable experience.
Ingredients
| Olive oil | 2 Teaspoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| 4 baby artichokes, chokes removed | ||
| 2 tablespoons defatted chicken stock | ||
| Tomatoes | 1 Cup (16 tbs), chopped | |
| Basil | 2 Tablespoon, chopped | |
| Lemon juice | 2 Teaspoon | |
| Black pepper salt | 1 To taste | |
| 1 teaspoon minced fresh Italian parsley | ||
Directions
Heat the oil in a medium no-stick frying pan over medium-high heat.
Add the onions and saute for 1 to 2 minutes, or until soft.
Add the artichokes and cook for 3 to 5 minutes, or until the edges of the artichokes begin to brown.
Add the stock and simmer for 2 to 3 minutes.
Add the tomatoes, basil and lemon juice; cover and cook for 20 minutes, or until the artichokes can be pierced with a knife.
Add salt and pepper to taste.
Sprinkle with the parsley.
Add the onions and saute for 1 to 2 minutes, or until soft.
Add the artichokes and cook for 3 to 5 minutes, or until the edges of the artichokes begin to brown.
Add the stock and simmer for 2 to 3 minutes.
Add the tomatoes, basil and lemon juice; cover and cook for 20 minutes, or until the artichokes can be pierced with a knife.
Add salt and pepper to taste.
Sprinkle with the parsley.
Chef
