Artichokes and Pine Nuts

Name: Artichokes and Pine Nuts
Yield: Serves 8
Cuisine: France
Ingredients: ½ lb/250 g smoked bacon lardons; 4 large onions, thinly sliced; 6 cloves garlic, chopped; 2 ½ cups/625 ml veal or chicken stock (more if needed); ½ cup/125 ml white wine; 8 large fresh artichoke bottoms, quartered; ¼ cup/60 ml olive oil; ¼ cup/60 g pine nuts, toasted; juice ½ lemon (or to taste); salt and pepper

Preparation info

Serves
8

Difficulty
Easy

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

Spanish alcachojas con piñones makes an excellent appetizer or side dish for lamb.

Ingredients

8 large fresh artichoke bottoms, quartered
¼ cup/60 ml olive oil

Europe
France
Side dish
Mediterranean
Gluten-free

Method

Blanch the artichoke quarters by boiling them in salted water for 5-8 minutes, then drain. Heat olive oil in a deep frying pan, add the lardons and cook over low heat, stirring until the fat runs, 6-7 minutes. Add the onions and cook over low heat until very soft and starting to brown, 8-12 minutes. Stir in the garlic and stock, wine, salt and pepper, and add the articho