| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Niger |
Toohot01 |
6 |
servings |
INGREDIENTS
| 1/2 |
c |
Red wine vinegar |
| 6 |
c |
Water |
| 36 |
|
Baby artichokes; halved |
| 1 |
tb |
Olive oil |
| 4 |
oz |
Bacon; finely diced |
| 1 |
lg |
Onion; finely chopped |
| 3 |
lg |
Garlic cloves; finely chopped |
| 1 |
lb |
Ripe tomatoes; peeled, seeded, |
|
|
And chopped |
| 3 |
c |
Chicken broth; preferably homemade |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
|
|
Lemon wedges; for serving |
| 1/4 |
c |
Pine nuts; toasted |
INSTRUCTIONS
In a glass or ceramic bowl, combine the vinegar and the water. Remove
the outer leaves from each artichoke and trim the tops and bottoms.
Lay the artichoke on its side and, with a small sharp knife cut away
from the bottom towards the top on a slant, to form points. The edges
should look scalloped, the bottoms rounded, and the tops pointed. As
you trim each artichoke, place it in the bowl of acidulated water to
stop it from discoloring. In a large non-metal saucepan, heat the
olive oil over medium-low heat. Add the bacon and cook for about 10
minutes, stirring occasionally, until golden. Pour off all but about
1 1/2 tablespoons of fat from the pan and discard it. Add the onion
and cook for 6 to 7 minutes more, until softened, then add the garlic
and cook for 2 minutes more, until the aroma of the garlic is
released. Add the tomatoes to the pan and increase the heat to
medium. Cook for 10 to 15 minutes, until all the liquid has
evaporated. Add the broth, salt, and pepper and bring the liquid to a
boil. Drain the artichokes well and add them to the pan. Reduce the
heat so that the liquid is simmering and cook for about 25 to 30
minutes, covered. Transfer the artichokes to a serving dish and keep
warm in a low oven. Increase the heat to high and boil the sauce
until it has reduced to about 1 cup. Taste for seasoning and then
pour the sauce over the artichokes. Squeeze some lemon juice evenly
over the artichokes, scatter the toasted pine nuts over the top, and
serve. This recipe yields 6 servings.
Comments: To toast pine nuts, preheat the oven to 350 degrees. Spread
the nuts on a cookie sheet and toast in the oven until golden, about
10 minutes. Set aside to cool.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6252 broadcast
05-01-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-09-1997
NOTES : Is it 36 or 3 to 6 baby artichokes ??
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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