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Photo by: Joseph De Leo
The town of Castroville, located in the central Salinas Valley of California, produces and ships more artichokes than any other place in the United States. It is sometimes called “The Artichoke Capital of the World.” This recipe uses baby globe artichokes. Their tough outer green leaves are removed, and the chokes are quartered before braising. Tender and moist, they are a good choice to accompany Grilled Veal Chops with Rosemary. You may also serve them chilled as an appetizer or first course.
1. Clean artichokes by removing all green outer leaves and trimming ¼ inch off top and bottoms. Cut artichokes in quarters so they are a uniform size.
2. In a large skillet, heat olive oil over medium heat. Add shallots and sauté for 2 minutes, or until softened.
3. Add artichoke quarters and continue sautéing until lightly cooked on all sides.
4. Add tomatoes, garlic, wine, and herbs. Bring to boil. Partially cover and simmer for 45 minutes to 1 hour over low heat, stirring occasionally, until artichokes are tender when pierced with a fork. Add salt and pepper and taste for seasoning. Garnish with fresh parsley and serve immediately.
May be kept for up to 1 day in refrigerator. Serve chilled as a first course or as part of a variety of vegetable salads. Taste for seasoning, as chilling may reduce their piquancy.
Nutrients per serving (% daily value)
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