Braised Baby Artichokes and Shallots

1. 1

   Halve shallots lengthwise.

2. 2

   Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds.

3. 3

   Cut off top third of each artichoke and discard.

4. 4

   Trim stem ends and halve artichokes through stems.

5. 5

   In a large heavy skillet heat oil and butter over moderately high heat until hot but not smoking and saute artichokes and shallots, stirring occasionally, until golden.

6. 6

   Add broth and simmer, covered, 15 minutes, or until artichokes are almost tender.

7. 7

   Add wine and boil, uncovered, until liquid is evaporated.

8. 8

   Toss braised vegetables with parsley and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.