ARTICHOKES PROVENCAL
VEGETABLE RECIPES
ARTICHOKES PROVENCAL
Cooking Ingredients
• juice of 1/2 lemon, stressed
• 4 violet globe artichokes, managed and cut into wedges
• 3 tablespoons olive oil
• 3 scallions, slashed
• 1/2 cup pancetta, diced
• 1 new basil branch, hacked
• 1 new thyme twig, cleaved
• inadequate 1/2 cup dry white wine
• 5 tablespoons Vegetable Stock
• 3 tomatoes, stripped and cut
• salt and pepper
Cooking Direction
Half-fill a bowl with water, mix in the lemon juice, add the artichokes and let drench for 10 minutes.
Heat the olive oil in a skillet, add the scallions and pancetta and cook over low intensity, mixing once in a while, for around 8 minutes until softly seared.
Channel the artichokes, add to the skillet, increment the intensity to high and cook for 5 minutes.
Add the basil and thyme, sprinkle in the wine and cook until it has dissipated.
Bring down the intensity, pour in the stock, cover and stew for 15 minutes.
Add the tomatoes, re-cover the skillet and cook for a further 5 minutes.