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Artichokes in Olive Oil
- Active Time 15m
- Total Time 1h
Menon published La Cuisiniere Bourgeoise in 1746. As the title indicates, it is a book written for the middle class, and the recipes in it are simpler and more rustic than those of the same author, published around the same time, concerning the grande cuisine. These artichokes are presented in La Cuisiniere Bourgeoise as a garnish for roasts and other meat dishes. The recipe survives almost unchanged in most present-day cookbooks.
- 12 small purple artichokes, about 4 ounces 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 freshly ground pepper
Cut off the artichoke stalks 3/4 inch from the heart; remove the tough leaves and cut the tips off the remaining leaves 3/4 inch above the heart. Trim the hearts and stalks and rub them with the half lemon.
Heat the oil in a deep non-aluminum casserole dish just large enough to hold the artichokes. Add the pork fat and cook for 1 minute. Add the onions and garlic 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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
453 calories; 29g total fat; 13mg cholesterol; 324mg sodium; 42g carbohydrates; 20g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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