Saute of Artichokes Provencale

1. 1

   Remove the outer leaves of the artichokes.

2. 2

   Cut the chokes into quarters.

3. 3

   Scrape out the hairy leaves from the chokes, and using a knife, pare away any tough outer green parts.

4. 4

   Place the quarters in a bowl of cold water, to which you have added the juice of half a lemon.

5. 5

   Pour one cup water into a large saute pan and add the remaining ingredients except for the olives.

6. 6

   Bring to boil, then add the artichokes.

7. 7

   Simmer, covered, stirring frequently for 15 minutes.

8. 8

   Uncover and cook until the artichokes and onions are tender (about five to 10 minutes).

9. 9

   Add more water or wine if necessary.

10. 10

    Arrange the artichokes on a serving dish and spoon the sauce over them.

11. 11

    Garnish with olives and serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.