Preparation:
* Note: The recipe for "Beurre Manie" is included in this database.
In large, heavy skillet, heat oil. Add onions and frozen artichokes. Cook over moderate flame, turning frequently, for 5 minutes, or until the artichokes are separated and the onions are softened but not browned. Add salt, pepper, vinegar, and wine.
Bring to boil and cook over high flame for 10 minutes, or until liquid is reduced to about 2 tablespoons. Add boiling water, garlic, and bay leaf.
Cover and cook over low flame for 30 minutes. Remove artichokes to heated serving dish and keep warm. Add "Beurre Manie" to liquid in skillet. Cook for 5 minutes. Pour over artichokes. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
