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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.


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