Advertisement
Braised Artichoke Bottoms with Glazed Onions
- Serves
4
- Difficulty
Medium
Published 1988
It is not convenient to give specific measures for stock and wine here; the quantity depends on the shape of the cooking vessel and how closely the artichoke bottoms fit into it. It should be of a non-reactive material, preferably earthenware or, lacking that, enamelled ironware or heavy stainless steel.
Ingredients
1 or 2 - stock
- fortified wine such as port,
Method
Arrange the artichoke bottoms in the cooking vessel. Pour stock and wine into and around to half immerse them (two parts stock to one of wine) and bring to the boil. Cook, covered, at a bare simmer for about 40 minutes, or until the artichoke bottoms are tender but still slightly resistant to the prick of a trussing needle, turning them over in their cooking liquid after 20 minutes. Remove the
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe