Braised Artichokes Recipe
Braised Artichokes make a great side dish. The ingredients are easily available and the recipe is simple. whenever I am in doubt in selecting a dish for my menu, Braised Artichoke is one of my preferences. Try this recipe and share your feedback.
Ingredients
Very young, tender globe artichokes - 8
Juice of lemon - 1
Extra virgin olive oil - 6 tbsp
Chicken bouillon cube - 1/4
Garlic - 1 large clove , peeled
parsley - 1 1/2 tbsp, chopped
Salt
Pepper
Directions
GETTING READY
1 Remove the outer leaves.
2 Chop the top third off the remaining tender heart.
3 Trim the stems to about 2 inches in length.
4 Using a potato peeler, peel off the tough outer layer.
5 Rinse them inside and out.
6 In to a large bowl of water that has been acidulated with the lemon juice, drop each artichoke as it is prepared.
7 Drain the artichokes.
MAKING
8 In a wide saucepan, place them in one layer, turned upside down.
9 Add 1 1/4 cups water, oil, the crumbled bouillon cube, garlic, parsley, and the pieces of artichoke stalk, trimmed off and peeled.
10 Add a very small pinch of salt and some freshly ground pepper.
11 Bring to a boil over moderate heat.
12 Cover tightly, and turn down the heat to low.
13 Simmer gently for 15 minutes or until the artichokes are tender and the liquid has reduced considerably.
SERVING
14 Serve hot in individual serving dishes.
1 Remove the outer leaves.
2 Chop the top third off the remaining tender heart.
3 Trim the stems to about 2 inches in length.
4 Using a potato peeler, peel off the tough outer layer.
5 Rinse them inside and out.
6 In to a large bowl of water that has been acidulated with the lemon juice, drop each artichoke as it is prepared.
7 Drain the artichokes.
MAKING
8 In a wide saucepan, place them in one layer, turned upside down.
9 Add 1 1/4 cups water, oil, the crumbled bouillon cube, garlic, parsley, and the pieces of artichoke stalk, trimmed off and peeled.
10 Add a very small pinch of salt and some freshly ground pepper.
11 Bring to a boil over moderate heat.
12 Cover tightly, and turn down the heat to low.
13 Simmer gently for 15 minutes or until the artichokes are tender and the liquid has reduced considerably.
SERVING
14 Serve hot in individual serving dishes.
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