Recipe - Provencale Stewed Artichokes

8 md Artichokes
2 teaspoon Salt
1 Lemon
1 md Onion; cut small dice
1 md Fennel; cut small dice
4 Garlic cloves; peeled,
smashed
3 tablespoon Olive oil
1 Dried chili pepper
1 Bay leaf
1 small Tied bundle of basil; thyme
and parsley
4 ounce Dry white wine
3 lg Ripe tomatoes; cut small
dice
20 Pitted; rinsed kalamata or
nicoise olives
1 tablespoon Chopped anchovy fillet;
(optional)
6 Basil leaves; cut thin
strips
4 Basil tops; for decoration

Trim artichokes by tearing off outer leaves and cutting away dark areas.
Cut in quarters and rinse. Bring artichokes to boil in 1 quart water with 1
teaspoon salt, and 1 lemon split. Simmer about 20 minutes until slightly
firm. Drain 'chokes and let cool. Reserve some liquid. Sweat onions, fennel
and garlic in 2 tablespoons olive oil with bay leaf, chili pepper and herb
bundle for a few minutes. Add wine, reduce to half. Add tomatoes, olives
and anchovy. Simmer a few minutes, add artichokes. Cook 35 to 40 minutes
until tender, then add basil leaves and 1 tablespoon olive oil. Add some
cooking liquid from artichokes to thin stew if necessary. Season to taste.
Serve stew chilled or warm over cooked white beans, young arugula leaves
(trimmed and washed), top with shavings of Parmesan cheese, toasted pine
nuts and basil flower tops. This recipe yields 4 portions.

Source: "CHEF DU JOUR (Show # DJ9576) from the TV FOOD NETWORK"
S(Formatted for MC5): "07191999 by Joe Comiskey
joecomiskey@netzero.net"

Recipe by: Richard Dowd

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