Stewed Artichokes
- 3 large or 6 small artichokes
- 4 quarts water
- 3 tablespoon salt
- 2 tablespoons vinegar
- 1/2 cup butter
- 4 tablespoons mushrooms
- 2 tablespoons grated Parmesan cheese
- 1 1/2 cups bouillon
- 2 1/2 tablespoons flour
- 1/2 wine glass red wine
- 1/2 teaspoon meat extract
With sharp knife cut off tips of artichokes about 1 1/2 inches. Cook artichokes in boiling salted water and vinegar until half done. Cut each artichoke into two equal parts and remove inner white fibers carefully. Place halves in stewing kettle with 3 tablespoons butter; add chopped mushrooms, cheese, and 1 cup of the bouillon. Cover, simmer for 2 hours, turning frequently. Serve in a hot vegetable dish with the following sauce:
Brown remain butter with flour, add the 1/2 cup bouillon, wine, meat extract and liquid from the artichokes. Cook until smooth and thickened, season to taste with pepper and salt.
Serves 6 People
Brown remain butter with flour, add the 1/2 cup bouillon, wine, meat extract and liquid from the artichokes. Cook until smooth and thickened, season to taste with pepper and salt.
Serves 6 People
Submitted by Jun 4, 2009
17 min
120 min
137 min