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Artichokes in Olive Oil

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Source: The Heritage of French Cooking

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Yield: Serves 4

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.

RECIPE INGREDIENTS

12 small purple artichokes (about 4 oz each)

1/2 lemon

1/4 cup extra virgin olive oil

2 oz 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

DIRECTIONS

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 nonaluminum casserole dish just large enough to hold the artichokes. Add the 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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

453

Fat. Total:

29g

Fiber:

20g

Carbohydrates, Total:

42g

Sodium:

324mg

% Cal. from Fat:

58%

Cholesterol:

13mg

Protein:

12g

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