Braised Artichokes With Capers And Parsley
- 6 cups water
- 6 tablespoons fresh lemon juice, divided
- 4 large artichokes (about 1 pound each)
- 1 tablespoon olive oil
- 1/4 cup sliced shallots
- 4 garlic cloves, minced
- 2 cups dry white wine
- 1 tablespoon capers
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1 cup chopped fresh parsley
- Combine water and 2 tablespoons juice. Working with 1 artichoke at a time, cut off stem to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves, leaving the tender heart and bottom. Remove fuzzy thistle from bottom with a spoon; discard. Cut artichoke into quarters lengthwise. Place artichoke quarters in lemon water. Repeat procedure with remaining artichokes. Drain.
- Heat oil in a large Dutch oven over medium-high heat. Add shallots; saute2 minutes. Add garlic; saute seconds. Add artichoke quarters. Reduce heat; cook 5 minutes, stirring frequently. Add 1/4 cup lemon juice, wine, capers, and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 15 minutes. Stir in parsley.
water, lemon juice, artichokes, olive oil, shallots, garlic, white wine, capers, chicken broth, parsley
Taken from www.myrecipes.com/recipe/braised-artichokes-with-capers-parsley (may not work)