6 tablespoons of olive
oil
1 medium onion, thinly sliced
8 garlic cloves, thickly sliced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
6 artichokes, cleaned and cut in quarters
(or 1 package of small artichokes)**
1 cup white wine
2 cups chicken or vegetable stock (I use
Pacific Free range chicken broth)
2 tablespoons parsley, chopped salt and
pepper to taste
**Cut the stems off the artichokes and
the tips (the hard edges)
Cooking Instructions:
In a wide sauce pan or
12 inch skillet, add olive oil, onion, garlic,
red pepper flakes, and
thyme, cook for 15 minutes over medium high
heat stirring every 5 minutes until the
onion and
the garlic start to brown.
Increase the heat to high, add the artichokes,
and cook stirring well for three to five
minutes.
Add the wine and cook for another three
to five minutes until reduced by half, stirring
well to dislodge the brown bits at the bottom
of the pan.
Add the chicken stock and bring to a boil.
add the parsley stirring well and reduce
heat to simmer.
Place the lid on the pan slightly ajar and
simmer for 30 - 35 minutes. If still tough
keep cooking until easily break apart. I
cook them longer till they get tenderer.
Add salt and pepper to taste, serve with
plenty of fresh Italian bread to dip in
the sauce.
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