Provencale stewed artichokes

Yield: 4 servings

Measure Ingredient
8 mediums Artichokes
2 teaspoons Salt
1 \N Lemon
1 medium Onion; cut small dice
1 medium Fennel; cut small dice
4 \N Garlic cloves; peeled, smashed
3 tablespoons Olive oil
1 \N Dried chili pepper
1 \N Bay leaf
1 small Tied bundle of basil; thyme and parsley
4 ounces Dry white wine
3 larges Ripe tomatoes; cut small dice
20 \N Pitted; rinsed kalamata or nicoise olives
1 tablespoon Chopped anchovy fillet; (optional)
6 \N Basil leaves; cut thin strips
4 \N Basil tops; for decoration

Trim artichokes by tearing off outer leaves and cutting away dark areas.

Cut in quarters and rinse. Bring artichokes to boil in 1 quart water with 1 teaspoon salt, and 1 lemon split. Simmer about 20 minutes until slightly firm. Drain 'chokes and let cool. Reserve some liquid. Sweat onions, fennel and garlic in 2 tablespoons olive oil with bay leaf, chili pepper and herb bundle for a few minutes. Add wine, reduce to half. Add tomatoes, olives and anchovy. Simmer a few minutes, add artichokes. Cook 35 to 40 minutes until tender, then add basil leaves and 1 tablespoon olive oil. Add some cooking liquid from artichokes to thin stew if necessary. Season to taste.

Serve stew chilled or warm over cooked white beans, young arugula leaves (trimmed and washed), top with shavings of Parmesan cheese, toasted pine nuts and basil flower tops. This recipe yields 4 portions.

Source: "CHEF DU JOUR - (Show # DJ-9576) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Richard Dowd

Converted by MM_Buster v2.0l.

Similar recipes