Braised Artichokes

INGREDIENTS  

• 2 large artichokes
• 1 lemon
• ¼ cup olive oil
• ¾ cup sliced shallots
• 3 cloves garlic, minced
• 3 bay leaves
• 1 cup dry white wine
• ¾ cup water
• 1 t. salt
• 3 T. chopped fresh parsley leaves

DIRECTIONS  

1. Prep the artichokes. Prepare a large bowl with cold water. Squeeze half a lemon into the water. Cut off the top inch of the artichokes. Use kitchen shears to snip off the thorny tips of the artichoke leaves. Use a metal teaspoon to scrape away the hairy choke above the artichoke heart. 
2. Heat olive oil on medium heat in a thick-bottomed pot that will hold all of the artichokes tightly in a single layer. When the oil is hot, add the shallots and sauté for 3 to 5 minutes, until softened. Add the garlic and cook an additional minute.
3. Add the white wine, water, bay leaves, and salt to the pot. Bring to a simmer, and simmer for a minute. Place the quartered artichokes, cut side down in a single layer, in the pot. Bring to a boil on high heat. Cover the pot with a tight fitting lid and lower the heat to medium. Simmer for 20 minutes. 

Recipe Author: Evagalloway