Yield: 4 servings
|2 mediums||Onions, quartered|
|1 each||Garlic, clove|
|1 teaspoon||Marjoram, dried|
|¼ cup||Oil, olive|
|1 cup||Broth, chicken|
Remove the outer leaves of the artichokes, cut off the tops, and let the artichokes stand in cold water with juice of the lemon for 10 minutes.
Arrange the artichokes around the sides of a heavy casserole.
Put the quartered onions in the middle. Sprinkle with garlic, marjoram, broth, salt and pepper.
Cover and bring to boil over high heat. Simmer gently over low heat, still covered, for 20 minutes.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Adriana Giramonti, Giramonti Restaurant, San Francisco, CA From: Rob Stewart Date: 09-12-94