These artichokes make the perfect accompaniment to the Lamb Stew Agrodolce of yesterday. They are a bit of work, but if you like artichokes as much as I do, you won't find this recipe too much trouble.And your guests will be very happy that you made these for them.
ARTICHOKES IN MARSALA
(serves 6)
- 6 medium-sized artichokes
- Juice of 1/2 lemon
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium-sized onion, chopped
- 1 sprig fresh parsley
- 1/2 cup coarse bread crumbs
- 3/4 cup chicken broth, preferably home-made, or good quality low sodium canned
- 1/4 cup Marsala, preferably dry
Snap back the top of the artichoke leaves one at a time and break off the tough part, leaving the tender part of the bottom of the leaf attached to the stem.
Do this all around the artichoke until you reach the pale green leaves.
Cut off about 1 inch from the tops.
With a melon baller or small spoon, remove the hairy chokes from the inside.
Cut off and peel the steam but leave the artichokes whole. Plunge the artichokes and stem into a bowl of water with the lemon juice.
In a small skillet,heat 1 tablespoon of butter and the oil. Saute the onion over medium-high heat, stirring, until soft and translucent, about 5 minutes.
Chop together the stems of the artichokes and the parsley and add to the onion. Cook until the stems are tender, about 5 minutes. Stir in the bread crumbs.
Drain the artichokes and insert some of the crumb mixture among the leaves and into the center.
Set the artichokes in a pan large enough to hold them snugly. Add the broth and the Marsala, dot with the remaining butter, and cover the pan.
Cook over medium heat until the artichokes are done, about 30 to 40 minutes. Test by pulling a leaf off one of the artichokes. If done, the leaf should come off easily.
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