* Exported from BigOven *

Artichoke Stew With Pine Nuts

Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Artichokes Soups/Stews

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
1/2 cup Red wine vinegar
6 cups Water
36 Baby artichokes --halved
1 tablespoon Olive oil
4 ounces Bacon --finely diced
1 large Onion --finely chopped
3 large Garlic cloves --finely chopped
1 pound Ripe tomatoes --peeled seeded
and chopped
3 cups Chicken broth --preferably homemade
1 1/2 teaspoons Salt
1/2 teaspoon Freshly-ground black pepper
Lemon wedges --for serving
1/4 cup Pine nuts --toasted

In a glass or ceramic bowl, combine the vinegar and the water.
Remove the outer leaves from each artichoke and trim the tops and
bottoms. Lay the artichoke on its side and, with a small sharp knife
cut away from the bottom towards the top on a slant, to form points.
The edges should look scalloped, the bottoms rounded, and the tops
pointed. As you trim each artichoke, place it in the bowl of acidulated
water to stop it from discoloring. In a large non-metal saucepan, heat
the olive oil over medium-low heat. Add the bacon and cook for about 10
minutes, stirring occasionally, until golden. Pour off all but about 1
1/2 tablespoons of fat from the pan and discard it. Add the onion and
cook for 6 to 7 minutes more, until softened, then add the garlic and
cook for 2 minutes more, until the aroma of the garlic is released. Add
the tomatoes to the pan and increase the heat to medium. Cook for 10 to
15 minutes, until all the liquid has evaporated. Add the broth, salt,
and pepper and bring the liquid to a boil. Drain the artichokes well
and add them to the pan. Reduce the heat so that the liquid is
simmering and cook for about 25 to 30 minutes, covered. Transfer the
artichokes to a serving dish and keep warm in a low oven. Increase the
heat to high and boil the sauce until it has reduced to about 1 cup.
Taste for seasoning and then pour the sauce over the artichokes.
Squeeze some lemon juice evenly over the artichokes, scatter the toasted
pine nuts over the top, and serve. This recipe yields 6 servings.

Comments: To toast pine nuts, preheat the oven to 350 degrees.
Spread the nuts on a cookie sheet and toast in the oven until golden,
about 10 minutes. Set aside to cool.

Recipe Source: Too Hot Tamales with Susan Feniger and Mary Sue Milliken
Formatted for MasterCook by Joe Comiskey,



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