Artichokes provencal (2)
Instructions
Carefully clean the artichokes, cut them into wedges and put them in water acidulated with lemon juice.
In a pan heat three tablespoons of olive oil and Brown the onions and the chopped bacon.
Drain artichokes, place them in the Pan and let it flame lively flavor.
Add chopped basil, thyme and sprinkle with the white wine.
Let it evaporate, lower the heat and pour the broth.
Cover and cook for a quarter of an hour.
Meanwhile scalded tomatoes, Peel, cut into strips and add them to the artichokes.
Cover and cook 5 minutes more.
Remove the lid, add salt and pepper and leave to dry the liquid.
Ingredients and dosing for 4 persons
- 4 purple artichokes
- 60 g of bacon
- 3 spring onions
- 3 tomatoes
- 1 lemon
- 1/2 cup of dry white wine
- Ladle 1/2 of broth
- Basil
- Thyme
- Olive oil
- Salt
- Pepper