Name: Artichokes in Broth (bottoms or hearts)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 serving(s)
Ingredients: 8 artichoke hearts or bottoms, trimmed; 1 carrot, peeled and cut into chunks; 1 onion, quartered; 2 cloves garlic, peeled and halved; 2 tablespoons (30 ml) olive oil; Juice of 1 lemon; Salt and pepper

Ingredients

8 artichoke hearts or bottoms, trimmed
1 carrot, peeled and cut into chunks
1 onion, quartered
2 cloves garlic, peeled and halved
2 tablespoons (30 ml) olive oil
Juice of 1 lemon
Salt and pepper

Preparation

In a saucepan, sauté the artichokes, carrot, onion, and garlic for about 1 minute in the oil. Cover with water and add the lemon juice. Season with salt and pepper. Bring to a boil and simmer gently for about 20 minutes, depending on their size. Cool completely in the broth. Refrigerate.

Note from Ricardo

To enjoy the delicate flavour of the artichoke, they must be cooked until the heart is tender. It can be added to a salad, pasta, or frittata. You can grill them or eat them as antipasti. Cooked artichokes will keep for two to three days.

You can find frozen artichoke hearts in Middle Eastern grocery stores.

Artichokes in Broth (bottoms or hearts)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note