Thursday, September 4, 2008

Braised Baby Artichokes With Tomato

I made another attempt at baby artichokes last night, and am happy to report total success! I think I may be ready to graduate to the big ones soon. The trick to my success is being aggressive — you have to trim a lot away.

10 baby artichokes
1/2 lemon
2 cloves garlic
1 tablespoon olive oil
1/4 cup chicken stock
1 tomato
Salt and pepper

Prepare the artichokes by cutting off the tips, which means removing the top one-third of the artichoke.) Then remove all of the tough outer leaves. Place artichokes in a bowl and squeeze the juice of half a lemon over them to stop them from turning brown. Cut each artichoke into quarters and remove the choke with a pairing knife. (Slide under the base of the choke and use the tip of the knife to release the choke from the leaves.)

Mince garlic. Heat a medium-sized saucepan. Add olive oil and sauté garlic for about a minute. Add the artichokes and sauté for another few minutes. Dice tomato and add to the pot alone with the chicken stock. Bring the liquid to a boil, and then reduce to a simmer. Season with salt and pepper, and then cover the pot. Allow tomatoes and artichokes to braise for about 25 minutes, until the artichokes are tender all the way through.

Serves two as a side dish.

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