Recipe: Roman-Style Artichokes (using baby artichokes)

ROMAN-STYLE ARTICHOKES

l2to 18 baby artichokes, trimmed to edible stage
Cold water
1 lemon
1 onion, coarsely chopped
1 clove garlic, chopped
1/4 cup olive oil
1 cup chicken broth
1/2 teaspoon each dried sweet
basil and marjoram
Salt and pepper (to taste)

Halve artichokes and let stand in cold water and juice of a lemon about 10 minutes. Drain well.

In a heavy frying pan (not aluminum or iron), saute artichokes, onions and garlic in olive oil until golden.

Add broth, basil and marjoram. Cover and bring to a boil over high heat. Reduce to low and simmer covered, 10 minutes to 15 minutes or until tender. Salt and pepper to taste.

Makes 4-6 servings
Source: California Artichoke Advisory Board