Braised Artichoke With Sweet Red Pepper Recipe

  1. L. Remove tough outer leaves from each artichoke by pulling each leaf out and down till it snaps off at base.
  2. Repeat till the tender, yellow-green leaves have been reached.
  3. With stain-less steel knife, cut off 1 inch from top of each artichoke; throw away.
  4. (If using the leaves for another use, such as steaming for a first course, to prevent discoloration, drop in bowl of water with a little lemon juice added.)
  5. Remove stem from each artichoke.
  6. Rub all cut surfaces of artichoke with cut lemon to prevent discoloration.
  7. With paring knife, trim dark green base from each artichoke bottom.
  8. Rub with cut lemon.
  9. With tsp., scrape out choke, the hairy center of each artichoke, and throw away.
  10. Cut each artichoke bottom into thin wedges; place in lemon-water.
  11. 2.
  12. Heat oil in large, non-aluminum skillet over medium-high heat.
  13. Add in red pepper and garlic; saute/fry 2 min.
  14. Drain artichokes.
  15. Add in artichokes, salt, and sage to skillet; saute/fry 2 min.
  16. Add in broth.
  17. Cover and simmer 20 min or possibly till tender.
  18. Serve hot or possibly at room temperature.
  19. *Note: For an easier-to-prepare, but not quite as flavorful, alternative, substitute 1 package (10 ounces) frzn artichoke hearts, thawed, for the fresh, and reduce the salt to 1/4 tsp.. Make-Ahead Tip: The dish can be made a few hrs ahead and refrigerated, covered.
  20. Gently reheat.
  21. Makes 6 servings.
  22. Recipe can be halved or possibly doubled.
  23. Nutrient Value Per
  24. Times
  25. Serving Ideas : Serve with grilled meats or possibly pasta and crusty bread.

artichokes, lemon, extra virgin olive oil, sweet red pepper, clove garlic, salt, sage, chicken broth

Taken from cookeatshare.com/recipes/braised-artichoke-with-sweet-red-pepper-90347 (may not work)

Another recipe

Switch theme