Artichoke Hearts In Lemon-parsley Sauce

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 artichokes, trimmed (small to medium in size)
• 15 -20 frozen artichoke hearts, thawed
• 1/2 lemon
• 1 tablespoon capers, preferable salt-packed (optional)
• 4 -5 tablespoons extra virgin olive oil
• 2 yellow onions, finely chopped
• 4 -5 garlic cloves, coarsely chopped
• 3 tablespoons fresh italian parsley, chopped
• salt & freshly ground black pepper, to taste
• 1 -2 cup stock (vegetable or chicken)
• 1/2 teaspoon grated lemon zest (optional)
• 1 lemon, juice of
• 3 fresh basil leaves, torn (can also use mint)

Recipe

• 1 if using fresh artichokes, trim away the tough outer leaves and remove the choke. bring a large saucepan three-fourths full of water to a boil. drain the artichokes, add them to the boiling water along with the lemon half, and parboil for 5 minutes. drain and set aside. (there is no need to parboil frozen artichoke hearts).
• 2 if using salt-packed capers, soak in water to cover for 5 minutes, then drain and pat dry. if using brine-packed capers, rinse under cold running water, then drain and pat dry. set the artichokes and the capers aside.
• 3 in a saute or deep frying pan, heat 2 tb of olive oil over medium-low heat. add the onions and saute lightly until softened and golden, 5-6 minutes. add the garlic, parsley, and artichokes, and cook, tossing every so often and adding a little more oil if the artichokes begin to scorch, until they are fragrant and lightly golden, about 10 minutes. season the artichokes to taste with salt and pepper.
• 4 add 2 more tb of olive oil, 1 cup of stock, the capers, lemon zest (if using), lemon juice, and the basil. raise the heat to high and bring to a boil. reduce heat to medium and cook, uncovered, until the artichokes are tender and the liquid has evaporated to a thickened and flavorful sauce, about 20 minutes. if the liquid is in danger of boiling away before the artichokes are tender, add more stock as needed.
• 5 transfer to a serving bowl and serve hot or at room temperature.