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stewed-artichokes recipe

Date:    Wed, 23 Mar 94 09:53:28 PST
 From:    (szfast@chip.ucdavis.edu)
 favorite artichoke recipe, adapted from "Gourmet Vegetarian Feasts" by
 Martha Rose Shulman.
 Artichokes Stewed with Tomatos and Wine
 4-8 artichokes (depending on size)
 Juice of 1 lemon
 1 onion, minced
 4 cloves garlic (more or less to taste)
 1 carrot, minced
 2 cans stewed tomatos (14 oz), or 1 can 24 oz
 1 cup dry white wine
 1 bay leaf
 2 sprigs parsley
 Freshly ground black pepper to taste
 Trim artichokes (since this involves removing most of the outer leaves, I 
 usually use the smallest artichokes I can find, which are also generally 
 less expensive).  Cut artichokes into quarters and put into a bowl filled 
 with water with the juice of 1 lemon added (keeps them from turning 
 brown).  In large nonstick skillet, saute onion, garlic, carrot, and 
 celery in splash of water or wine until onion is translucent.  Add 
 tomatos and bring to a simmer.  Cook for 5 minutes and add wine, bay 
 leaf, parsley, pepper and artichokes (take them out of the water and 
 lemon juice before adding).
 Bring back to a simmer, cover, reduce heat, and simmer 40 minutes or 
 until artichokes are tender.  Adjust seasonings, and serve with liquid 
 spooned over artichokes (I like this over rice or pasta).
 kwvegan vegan