1 large artichoke per person, clean outer leaves and trim stem end to sit level (4-6 artichokes)
1/2 cup chopped (1/2 inch) red pepper
1/2 cup chopped onion
2 large garlic cloves, minced
1/4 chopped celery
1 cup chopped plum tomatoes
1/2 cup chopped red skin potato, 1/2 inch pieces
1/2 chopped and cleaned leeks
4 tablespoons olive oil
1-2 tablespoons lemon juice, you decide
1/4 cup white wine
2 1/2 cups good chicken stock
Grated Parmesan for garnish
In
a large lidded pot that will hold all the artichoke comfortable heat
the olive oil over medium heat, add the garlic and chopped leeks. Sauté
for 3 or 4 minutes then add peppers, celery, plum tomatoes and
potatoes. Combine well and cook for 5 minutes over medium heat. Watch
that it doesn’t stick to the bottom. Add chicken stock, lemon juice and
white wine,stir well, and place the whole artichokes on top of mixture.
With a spoon scoop the wet vegetable mixture over the tops of the
artichokes. Cover with lid and place in a 325°F oven, cook for 45
minutes to one hour or until done.
I baste the artichoke with the pot
juices once or twice during the braising process. Test the doneness by
removing an outer leaf, there should be very little resistance. Remove
artichokes to plates and spoon all the vegetables and juice over the
top garnish with a little grated Parmesan for the top, serve with
crusty bread!
A healthy recipe for Artichokes!
- Recipe courtesy of Brenda Athanus