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Braised Artichokes With Mushrooms And Onions

These artichokes acquire a lovely, aromatic flavor from the vegetables and the bouquet garni with which they are braised. Choose artichokes with smooth skins and tightly closed leaves; be sure to wash them well by immersing and shaking in a large pan of water, top-side down -- as dirt may be lodged in between the leaves.

Cuisine: French
Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

4   Artichokes (medium)
1   Lemon - halved
  Black pepper, freshly ground
1/4 cup 59mlOlive oil
2 cups 125g / 4.4ozSmall white onions - peeled
2   Carrots - sliced
1/4 lb 113g / 4ozMushrooms - sliced
2   Garlic cloves - minced
1/3 cup 78mlWhite wine vinegar
1/2 cup 118mlDry white wine
1 1/2 cups 355mlChicken stock
  Bouquet Garni
1   Celery stalk, 4 inches long - tied together with
1   Leek, white part only - tied together with (small)
1 section  Fresh thyme - tied together with
1   Bay leaf

Recipe Instructions

Cut off the top third of each artichoke, rub the cut edges with a lemon half, and trim any dried portion from the stem. With scissors, snip off the small leaves at the base and the points of the leaves. Scoop out the choke of each artichoke with a spoon and season the inside with lemon juice and salt and pepper. Rub all cut surfaces with a lemon half and transfer the artichokes to a bowl of cold water. Squeeze the juice of the lemon into the bowl.

In a saucepan over medium heat, warm the oil until hot. Add the onions and carrots and cook the vegetables, stirring occasionally, for 5 minutes. Add the mushrooms, garlic, and salt and pepper, and cook the mixture, stirring, for 3 minutes. Add the artichokes, turn them to coat with the oil, then add the vinegar, wine, stock, and bouquet garni which has been tied together with string. Bring the liquid to a boil, then cover the mixture with a buttered round of wax papper and the lid, and braise on low heat basting artichokes with the cooking liquid once or twice, for 30 to 40 minutes, or until the artichokes are tender. Serve the vegetables with a little sauce poured over the top. This recipe serves 4.

THE BEST OF FRANCE by Evie Righter with recipes by Georgia Downard (c) 1992 - Collins Publishers, San Francisco, CA - 96 pages - $14.95 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest


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