Braised Artichokes with Tarragon
Jun 27th, 2008 | By admin | Category: Appetizers and Snacks, Herbs, Parsley, Recipes, TarragonThis is a great way to fix artichokes.
4 large or 12 very small artichokes
3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced fresh tarragon leaves
1 cup chicken, beef, or vegetable stock, or water
Salt and pepper to taste
1 tablespoon freshly squeezed lemon juice
Minced fresh parsley leaves for garnish
If you are using large artichokes, cut them into halves or quarters; remove the leaves and the choke, and trim the bottom. If the artichokes are very small, simply peel off all the leaves and trim the bottom; you can ignore the choke.
Heat the oil and garlic together in large, deep skillet over medium heat, just until the garlic begins to color, about 5 minutes. Add the artichokes and cook, stirring occasionally, for about 5 minutes. Add the tarragon and stock or water, bring to a boil, and cover; turn the heat to medium-low. Cook for about 10 minutes, then turn the artichokes.
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