PRINCESS ARTICHOKES

By t1bishop

Ingredients

• 2 lb baby artichokes (about 10)
• 5-6 Tbsp lemon juice + additional for topping (optional)
• 3 Tbsp extra virgin olive oil + additional for topping (optional)
• 3 cloves garlic, minced
• 1 bulb fennel, top removed and reserved,
• cored and thinly sliced
• 1/2 c chicken or vegetable broth
• 1/2 tsp dried marjoram

Preparation

Step 1

1. Rinse the artichokes. Set out a large bowl of cold water, and add 3 tablespoons of the lemon juice to it. Drop the artichokes into the lemon water as you work. Cut off the base and top third of each artichoke, and discard. Snap off, and discard the outer leaves until you reach the leaves at the bottom that are yellow. Cut the artichokes in half length-wise and put them in the water.
2. In a large skillet over medium heat, heat 3 tablespoons of the olive oil. Add the garlic, and saute for l to 2 minutes. Drain the artichokes, and place them cut side down in the skillet. Saute them until golden brown, then turn, and brown the other
side. Arrange the fennel and fennel fronds (reserving a few for garnish)
over the artichokes. Pour in the broth, and add the marjoram, 2 to 3 tablespoons of the lemon juice, and salt and pepper to taste. Cover, and cook over medium heat until the fennel
and artichokes are tender, about 5 to 7 minutes. Remove from the heat, and drizzle with a little olive oil and lemon juice, if using. Toss gently
to mix. Garnish with the reserved fennel fronds.