Braised Artichokes Recipe
Ingredients
| Artichokes | 4 Medium | |
| Lemon | 1 , cut in half | |
| Olive oil | 1 Tablespoon | |
| 4 slices pancetta or bacon, cut in 1-inch pieces, about 4 ounces | ||
| Onion | 1 Large, chopped | |
| Italian tomatoes | 1 14 Ounce, chopped | |
| Water | 1 Cup (16 tbs) | |
| Dried oregano | 1 Tablespoon, chopped | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
1. Using a sharp stainless steel knife, cut 1 inch from top of each artichoke. Rub with cut side of lemon.
2. In a nonreactive large, flameproof casserole with a tight-fitting cover, heat olive oil over medium heat. Add pancetta and onion and cook 3 to 4 minutes, or until onion is softened. Add tomatoes, water, oregano, parsley, salt, and pepper. Bring to a boil, reduce heat to low, and cook 3 to 4 minutes to blend flavors.
2. In a nonreactive large, flameproof casserole with a tight-fitting cover, heat olive oil over medium heat. Add pancetta and onion and cook 3 to 4 minutes, or until onion is softened. Add tomatoes, water, oregano, parsley, salt, and pepper. Bring to a boil, reduce heat to low, and cook 3 to 4 minutes to blend flavors.
Chef
