Post by marlaoh on Mar 25, 2003 7:01:07 GMT -6
Creamy Baby Artichokes
Remember this elegant side dish when serving a simply prepared meat such as grilled flank steak or broiled fish.
Source: Better Homes and Gardens
1 cup water
1 tablespoon lemon juice
8 baby artichokes (about 1 pound)
1 onion, cut into thin wedges
2 tablespoons margarine or butter
1 cup reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons whipping cream
1 tablespoon Dijon-style mustard
1/4 teaspoon pepper
1 tablespoon snipped fresh dill
Fresh dill sprigs (optional)
1. In a bowl combine the water and lemon juice; set aside.
2. Remove tough outer green leaves from baby artichokes, leaving the inner, greenish yellow leaves intact. Snip off about 1 inch from the leaf tops, cutting where the green meets the yellow. Trim the artichoke stems. Quarter the artichokes lengthwise and place in the bowl of lemon water; set aside.
3. In a medium skillet cook onion wedges in hot margarine or butter until tender. Drain baby artichokes. Add artichokes, chicken broth, and wine to skillet. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until artichokes are tender.
4. Remove the artichokes with a slotted spoon; set aside. Boil cooking liquid, uncovered, about 10 minutes or until reduced to about 1/3 cup. Stir in the cream, mustard, and pepper. Simmer, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return artichokes to skillet; heat through, spooning sauce over artichokes. Sprinkle fresh dill atop. Garnish with fresh dill sprigs, if desired. Makes 4 side-dish servings.
Remember this elegant side dish when serving a simply prepared meat such as grilled flank steak or broiled fish.
Source: Better Homes and Gardens
1 cup water
1 tablespoon lemon juice
8 baby artichokes (about 1 pound)
1 onion, cut into thin wedges
2 tablespoons margarine or butter
1 cup reduced-sodium chicken broth
1/4 cup dry white wine
2 tablespoons whipping cream
1 tablespoon Dijon-style mustard
1/4 teaspoon pepper
1 tablespoon snipped fresh dill
Fresh dill sprigs (optional)
1. In a bowl combine the water and lemon juice; set aside.
2. Remove tough outer green leaves from baby artichokes, leaving the inner, greenish yellow leaves intact. Snip off about 1 inch from the leaf tops, cutting where the green meets the yellow. Trim the artichoke stems. Quarter the artichokes lengthwise and place in the bowl of lemon water; set aside.
3. In a medium skillet cook onion wedges in hot margarine or butter until tender. Drain baby artichokes. Add artichokes, chicken broth, and wine to skillet. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until artichokes are tender.
4. Remove the artichokes with a slotted spoon; set aside. Boil cooking liquid, uncovered, about 10 minutes or until reduced to about 1/3 cup. Stir in the cream, mustard, and pepper. Simmer, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return artichokes to skillet; heat through, spooning sauce over artichokes. Sprinkle fresh dill atop. Garnish with fresh dill sprigs, if desired. Makes 4 side-dish servings.