Braised Baby Artichokes
- 6 cups water
- 2 tablespoons fresh lemon juice, divided
- 12 baby artichokes (about 1 1/2 pounds)
- 1 large Vidalia or other sweet onion, peeled and quartered
- 1 cup fat-free, less-sodium chicken broth
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dried marjoram
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 2 garlic cloves, peeled
- Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.
- Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.
water, lemon juice, baby artichokes, vidalia, chicken broth, extravirgin olive oil, marjoram, freshly ground black pepper, salt, garlic
Taken from www.myrecipes.com/recipe/braised-baby-artichokes (may not work)