Braised Artichokes With Mushrooms And Onions

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Braised Artichokes With Mushrooms And Onions

 

4 medium artichokes

1 lemon, halved

salt

black pepper, freshly ground

1/4 cup olive oil

2 cups small white onions, peeled

2 carrots, sliced

1/4 pound mushrooms, sliced

2 garlic cloves, minced

1/3 cup white wine vinegar

1/2 cup dry white wine

1 1/2 cups vegi stock

 

Bouquet Garni;

1 celery stalk, 4 inches long, tied together with

1 small leek, white part only, tied together with

1 sprig fresh thyme, tied together with 1 bay leaf

 

Cut off the top third of each artichoke, rub the cut

edges with a lemon half, and trim any dried portion

from the stem. With scissors, snip off the small

leaves at the base and the points of the leaves. Scoop

out the choke of each artichoke with a spoon and

season the inside with lemon juice and salt and

pepper. Rub all cut surfaces with a lemon half and

transfer the artichokes to a bowl of cold water.

Squeeze the juice of the lemon into the bowl.

In a saucepan over medium heat, warm the oil until

hot.

Add the onions and carrots and cook the vegetables,

stirring occasionally, for 5 minutes.

Add the mushrooms, garlic, and salt and pepper, and

cook the mixture, stirring, for 3 minutes.

Add the artichokes, turn them to coat with the oil,

then add the vinegar, wine, stock, and bouquet garni

which has been tied together with string.

Bring the liquid to a boil, then cover the mixture

with a buttered round of wax papper and the lid, and

braise on low heat basting artichokes with the cooking

liquid once or twice, for 30 to 40 minutes, or until

the artichokes are tender.

Serve the vegetables with a little sauce poured over

the top. Serves 4.

 

 

 

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