Free Recipe Artichokes Provencal
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Ingredients for Artichokes Provencal Recipe
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
Artichokes Provencal Preparation
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.
Cooking Temperature:
Recipe Serves: 6
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