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LOCATION: Recipes >> Vegetables >> Saute of Fresh Artichoke Hearts with Garlic and Onions

Print this Recipe    Saute of Fresh Artichoke Hearts with Garlic and Onions

6 to 8 fresh artichokes
4 Tbsp. olive oil
1 head garlic
4 large onions
2 Tbsp. butter
1 to 2 Tbsp. wine vinegar
Minced fresh parsley
juice of one lemon

Separate hearts from artichokes and cut in half lengthwise or, if big,
in quarters. (Be sure to rub with lemon as you go to prevent browning.)
Put heart quarters in frying pan with olive oil and set over low heat,
tossing to coat.

With the artichokes still in the pan over low heat (toss every now and
then), separate the cloves of garlic and drop them into a pan of boiling
water for a moment to loosen the skins. Peel the cloves, halve or (if
very large) quarter them lengthwise and add to artichokes. Peel,
halve, and slice the onions lenghtwise. Toss them in the pan with the
artichokes and garlic. Season with salt and pepper and herbs of your
choice. Add the butter and toss to melt it.

Cover tha pan and cook slowly until artichokes are just tender when
pierced with a knife (about 20 minutes), and toss once or twice. Pour
in the vinegar, toss, cover, and cook 5 minutes. Correct seasoning.

To serve hot: Toss with minced parsley.

To serve cold: Let cool after the initial saute and, if you wish, chill.
Before serving, toss with a little lemon juice, a little olive oil, salt
and pepper to taste, and minced parsley.

(I like it better chilled -- a great summer light supper.)

Janet Morrissey


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