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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This recipe first appeared in La Cuisiniere Bourgeoise , in 1746, as a garnish for roasts and other meat dishes. I serve them as elegant hors d'oeuvres, also. Ingredients:
12 small artichokes (about 4 oz each) |
1/2 lemon |
1/4 cup extra virgin olive oil |
2 ounces pork fat or 2 ounces salt pork, finely chopped |
2 small onions, minced |
2 cloves garlic, minced |
1 bay leaf, halved |
2 sprigs thyme, crumbled |
1/3 cup dry white wine |
salt |
fresh ground pepper, to taste |
Directions:
1. Cut off the artichoke stalks 3/4 inch from the heart; remove the tough leaves and cut the tips off the remaining leaves 3/4 inch above the heart.
2. Trim the hearts and stalks and rub them with the half lemon.
3. Heat the oil in a deep heat-proof casserole dish just large enough to hold the artichokes.
4. Add the bacon and cook for 1 minute.
5. Add the garlic and onions and cook, stirring, for 5 minutes but do not let them brown.
6. Add the artichokes, bay leaf and thyme.
7. Stir and brown for 2 minutes.
8. Add the wine and 1/3 cup water.
9. Season with salt and pepper.
10. Cover and cook over very low heat for about 45 minutes, or until the artichokes are quite soft and coated with the thick cooking juices.
11. Serve warm.
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