| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg05 |
6 |
servings |
INGREDIENTS
| 6 |
|
Baby artichokes |
|
|
OR artichoke hearts |
| 1 |
|
Lemon; juiced |
| 2 |
tb |
Olive oil |
| 1 |
md |
Onion; finely chopped |
| 1 |
|
Sprig fresh thyme |
|
|
OR 1 tsp dried thyme |
| 2 |
|
Bay leaves |
|
|
Sea salt |
|
|
Black pepper |
| 1 |
c |
Dry white wine |
INSTRUCTIONS
Cut leaf tips off baby artichokes and trim off tough outer leaves.
Cut each artichoke in half and remove the choke. Alternatively, if
using large artichokes, cut out hearts, reserving remainder for
another use. Immediately drop cut artichokes into bowl of water to
which you have added lemon juice to prevent discoloration. Heat olive
oil in large frying pan over low heat. Add onion, drained artichokes,
herbs, salt and pepper and wine. Cook, covered 45 minutes, or until
tender, stirring from time to time. Serve warm or at room temperature.
EACH 142 cals, 5g fat, 36%cff.
Recipe from THE VEGETABLE MARKET COOKBOOK by Robert Budwig, 1993, Ten
Speed Press.
Recipe by: Budwig's Vegetable Market Cookbook
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”