Artichauts à la Mireille

Name: Artichauts à la Mireille (Artichokes in Tomato Sauce)
Cuisine: France
Ingredients: 2 large tomatoes, or 2 cups canned, peeled, plum tomatoes; Top part of 1 celery branch; ⅛ teaspoon thyme; 3 medium-sized onions; 2 tablespoons Madeira; Chopped parsley; ½ cup olive oil; 1 cup white wine; 1 lemon, cut in half; 6 artichokes; Bouquet garni; Juice of ½ lemon; ½ cup chicken stock; 1 tablespoon tomato paste; ¼ teaspoon freshly-ground pepper; ¼ teaspoon salt

Artichokes in Tomato Sauce

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

6 artichokes
1 lemon, cut in half

Europe
France
Side dish
Mediterranean
Gluten-free

Method

Wash and peel artichokes, as in Fonds d’Artichauts, but do not cut the cone off the top of the artichoke bottom. Rub each artichoke with lemon juice and put into lemon-flavored water while peeling rest of artichokes. Then put peeled artichokes into a nonmetal pan. Add sauce ingredients down to the onions. Simmer 30 minutes