Braised Artichokes with Onions

[Guest guest]

* Exported from MasterCook *

 

Braised Artichokes with Onions

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lemon

4 medium artichokes

8 very small boiling onions (about 1 1/2 pound)

3 tablespoons unsalted butter

Salt and pepper in a peppermill

1 tablespoon chopped parsley

1 cup broth or water

 

1. Half-fill a kettle that will comfortably hold the onions with water, cover,

and put it over medium-high heat to boil. Put enough water into a large

stainless or glass bowl to cover the artichokes. Cut the lemon in half and

squeeze the juice from one of the halves into the water. Drop in the spent rind.

Trim the artichokes and remove the chokes, and cut them into quarters, rubbing

them well with the other half of the lemon as you go. Drop the trimmed artichoke

quarters into the acidulated water.

 

2. When the kettle of water is boiling, drop the onions into the boiling water.

Cover, and let the liquid return to the boiling point. Boil the onions for 1

minute, then drain them quickly and plunge them into cold water. Trim off the

root and stem ends, peel them, and cut a deep " X " into the root end. Set them

aside.

 

3. Thoroughly drain the artichoke quarters. Put them into a heavy-bottomed,

lidded skillet that will hold all the ingredients in one layer. Add 2

tablespoons of the butter and turn on the heat to medium high. Sauté, tossing

frequently, until they are bright green, about 3 minutes. Add the onions and

continue sautéing until the onions are beginning to color, about 3 minutes more.

 

4. Add a healthy pinch of salt, a liberal grinding of black pepper, the parsley,

and the broth or water. Bring the liquid to a boil, then reduce the heat to low,

cover the pan, and braise until the artichokes and onions are tender, about half

an hour. If the liquid gets reduced too much, add a few spoonfuls of water, but

just enough to prevent scorching.

 

5. Uncover the pan. Raise the heat to medium high and boil away any remaining

liquid. Add the remaining butter and shake the pan until it is melted. Serve at

once.

 

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : A fine addition to this dish is a tablespoon of capers and should be

added to the pan with the artichokes at the beginning of step 3. A completely

vegetarian version of this dish can be made by substituting olive oil for the

butter, but the flavor will be more Mediterranean than Southern.