You may find out by now that I am a big fan of artichokes, I like them braised, fried, steamed, or just raw with lemon juice, olive oil and Parmesan cheese. In this Mediterranean recipe, the sauce is as a star as the artichokes themselves, both make a perfect dish full of flavors and savors.

INGREDIENTS:

4 artichokes trimmed cleaned and quartered

3 fresh plum tomatoes cut 1 inch thick

2 shallots thinly sliced

1 cup of white wine

3-tablespoon olive oil

1 bay leaf, 1 sprig thyme

1 tablespoon lemon juice

1 clove of garlic crushed

Salt and freshly ground pepper

2 cups of broth or water preferably in frozen iced cubes

Chopped parsley (optional)

STEPS:

Heat olive oil in deep pan over medium heat; sauté the shallots until translucent about 4 to 5 minutes, add crushed garlic, white wine, lemon juice, bay leaf, thyme, artichokes and season with salt and pepper cook for 2 minutes.

Add the iced broth cubes (or water), I prefer frozen broth cubes because this process slow the cooking of the artichokes to absorb more flavors, as well as we do not want boiled artichokes.

Let simmer for about 30 minutes or until the artichokes are tender by pricking with a fork.

Garnish with chopped parsley and a drizzle of olive oil.