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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Category Winner: Sides and Salads. I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. —Nikki LoRé, Rochester, NY Ingredients:
6 cups water |
2 tablespoons fresh lemon juice, divided |
12 baby artichokes (about 1 1/2 pounds) |
1 large vidalia or other sweet onion, peeled and quartered |
1 cup fat-free, less-sodium chicken broth |
1/4 cup extra-virgin olive oil |
1 teaspoon dried marjoram |
1 teaspoon freshly ground black pepper |
1/2 teaspoon salt |
2 garlic cloves, peeled |
Directions:
1. Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.
2. Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.
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