Basque Artichokes Recipe
You'll simply love the Basque Artichokes from the American cusine. An easy to make side dish, the Basque Artichokes is one of the best recipes that you can mouth! Please let us know if you agree with us.
Ingredients
| 6 medium-sized artichokes | ||
| Boiling salted water | ||
| Lemon juice | 2 Tablespoon | |
| 3 tablespoons olive oil or salad oil | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), mashed | |
| Tomatoes | 1 Can (10oz) | |
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| 1/2 teaspoon each salt, thyme, and oregano | ||
| Pepper | 1 Dash | |
| Grated Parmesan cheese | ||
Directions
Slice off the top fourth of each artichoke.
With scissors, cut thorns from tips of lower leaves.
Peel stem and remove small leaves around base.
With a small-bowled, long-handled spoon, carefully scoop out choke and a few of the center leaves to make a cup.
Place artichokes in boiling salted water to cover; add the lemon juice and 1 tablespoon of the oil.
Cover and cook until stems are just tender, about 30 minutes; drain.
Cut off stems so artichokes will stand flat; chop and reserve stems for sauce.
Stand artichokes in a baking dish.
Saute onion and garlic in remaining oil until soft; stir in tomatoes, reserved chopped artichoke stems, olives, and seasonings.
Bring to a boil, reduce heat, and simmer, uncovered, for about 20 minutes.
Spoon sauce around artichokes in baking dish.
Cover and bake in a 350° oven for 10 minutes or until artichokes are heated.
Fill artichokes with Parsley Scrambled Eggs.
With scissors, cut thorns from tips of lower leaves.
Peel stem and remove small leaves around base.
With a small-bowled, long-handled spoon, carefully scoop out choke and a few of the center leaves to make a cup.
Place artichokes in boiling salted water to cover; add the lemon juice and 1 tablespoon of the oil.
Cover and cook until stems are just tender, about 30 minutes; drain.
Cut off stems so artichokes will stand flat; chop and reserve stems for sauce.
Stand artichokes in a baking dish.
Saute onion and garlic in remaining oil until soft; stir in tomatoes, reserved chopped artichoke stems, olives, and seasonings.
Bring to a boil, reduce heat, and simmer, uncovered, for about 20 minutes.
Spoon sauce around artichokes in baking dish.
Cover and bake in a 350° oven for 10 minutes or until artichokes are heated.
Fill artichokes with Parsley Scrambled Eggs.
Chef
