Baby artichokes braised in verjus, rosemary, and garlic. (Serves 6).1/2 cup olive oil 30 baby artichokes, trimmed of tough outer leaves (*) 1/4 cup verjus du Perigord (**) 1 quart chicken stock 1 sprig rosemary 5 cloves garlic, peeled and crushed Salt and pepper to taste For the garnish: Rosemary (*)Available through The Chef's Garden at (800) 289-4644. (**)Available through Dairyland at (718) 842-8700. For the baby artichokes, preheat the oven to 350 degrees. In a deep, medium ovenproof ov·en·proof adj. Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish. ovenproof adj → refractario, saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. pan, heat the oil over high heat. Season and sear the artichokes on both sides. Deglaze de·glaze tr.v. de·glazed, de·glaz·ing, de·glaz·es 1. To remove the glaze from (pottery, for example). 2. with the verjus and simmer until reduced to almost dry. Add the chicken stock, rosemary and garlic and bring to a boil. Reduce the heat, cover, and remove from the heat. Place in the oven and braise braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. until the artichokes are tender, about 20 minutes. Remove from the heat, season, and reserve warm. To serve, using a slotted spoon, place some braised braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. baby artichokes in the center of a plate and garnish with rosemary. Sauvignon Blanc Gold Water Marlbrough, New Zealand 2000 |
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