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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Halve shallots lengthwise. Pull tough outer leaves (about 5 layers) from
artichokes so they resemble tight rosebuds. Cut off top third of each
artichoke and discard. Trim stem ends and halve artichokes through stems.
In a large heavy skillet heat oil and butter over moderately high heat
until hot but not smoking and saut artichokes and shallots, stirring
occasionally, until golden. Add broth and simmer, covered, 15 minutes, or
until artichokes are almost tender. Add wine and boil, uncovered, until
liquid is evaporated.
Toss braised vegetables with parsley and season with salt and pepper.
Contributor: Gourmet April 1999
| Ingredients:
1/2 Pound(s) shallots
3 Pound(s) baby artichokes; 20-30 pcs
2 Tablespoon(s) olive oil
1/16 Cup(s) butter
1/2 Cup(s) chicken broth
1/2 Cup(s) dry white wine
1 Tablespoon(s) parsley; chopped |
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