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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