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Artichokes in Olive Oil |
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| Ingredients - |
12 small Purple Artichokes (about 4 oz each)
1/2 Lemon
1/4 cup Extra Virgin Olive Oil
2 ounces Pork Fat or Salt Pork, finely chopped
2 small Onions, minced
2 Garlic cloves, minced
1 Bay Leaf, halved
2 Thyme Sprigs, crumbled
1/3 cup Dry White Wine
Salt and Fresh Ground Pepper
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| Preparation: |
Cut artichoke stalks 3/4 inch from the heart; remove the tough
leaves. Cut tips off remaining leaves 3/4 inch above heart. Trim hearts and stalks. Rub them
with the half lemon.
Heat oil in deep casserole dish large enough to hold artichokes. Add bacon and cook for 1
minute. Add the garlic and onions and cook, stirring, for 5 minutes but do not let them brown.
Add the artichokes, bay leaf and thyme. Stir and brown for 2 minutes. Add the wine and 1/3
cup water. Season with salt and pepper.
Cover and cook over very low heat for about 45 minutes, or until the artichokes are quite
soft and coated with the thick cooking juices.
Serve warm.
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