Ingredients
- 8 small to medium artichokes, trimmed, or 15 to
20 thawed frozen artichoke hearts - 1⁄2 lemon
- 1 Tbs. capers, preferably salt packed (optional)
- 4 to 5 Tbs. extra-virgin olive oil
- 2 yellow onions, finely chopped
- 4 to 5 garlic cloves, coarsely chopped
- 3 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 to 2 cups vegetable or chicken stock or
low-sodium canned broth - 1/2 tsp. grated lemon zest (optional)
- Juice of 1 lemon
- A few fresh basil or mint leaves, torn
Description
To Prepare Fresh Artichokes For Cooking, First Fill A Large Bowl With Cold Water And Add The Juice Of 1 Lemon (this Prevents Them From Discoloring). Working With 1 Artichoke At A Time, Snap Off The Tough Outer Leaves Until You Reach The Pale Green Inner L
Williams-Sonoma
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