BRAISED BABY ARTICHOKES

By ValS

Ingredients

• 6 cups water
• 2 tablespoons fresh lemon juice, divided
• 12 baby artichokes (about 1 1/2 pounds)
• 1 large Vidalia or other sweet onion, peeled and quartered
• 1 cup fat-free, less-sodium chicken broth
• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried marjoram
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 garlic cloves, peeled

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.

2. Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.