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Ingredients
| artichokes: 5 |
| onions: 1 (chopped) |
| celery: 2 stalks (chopped) |
| bay leaf: 2 (crushed) |
| chives (chopped): 1 Tbl |
| parsley (chopped): 1 Tbl |
| garlic (minced): 1 Tbl (minced) |
| lemon pepper seasoning: 2 tsp |
| fresh thyme: 1 tsp (crushed) |
| olive oil: 2/3 cup |
| dry vermouth: 1 cup |
| sherry (wine): 1/3 cup |
Artichoke French
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
5 serving(s)
Tags
- Rinse the artichokes.
- Cut off base and top 1/3 of each artichoke.
- Trim the tips of the leaves with kitchen shears, if desired.
- Pull back the leaves from the center and scrape out the fuzzy choke with a spoon.
- Stand the artichokes, stem side up, close together in large saucepan or pot and add just enough water to cover.
- Heat to boiling, and then add the onion, celery, bay leaves, chives, parsley, garlic, lemon pepper, thyme and olive oil.
- Cover tightly and boil for 25 minutes.
- Uncover, add the vermouth and sherry, reduce heat and simmer until artichokes are tender, about 20 minutes.
- Spoon the pan juices over the artichokes to serve.