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Side Dish
French
4
45 minutes
25 minutes
4 fresh artichoke hearts, cleaned and cut into quarters.
1 carrot, small diced
8 onion pearls or small red onions
2 minced garlic cloves
3 oz dry white wine
6 oz chicken stock
2 tbsp olive oil
4 pcs crushed coriander seeds
3 pcs crushed peppercorns
1 tbsp finely chopped Italian parsley
A bay leaf
sprig of fresh thyme
Lemon zest
Sauté the Pearl onions in olive oil over medium to low heat for 3 minutes.
Add the halved artichoke hearts, minced garlic, carrots and sauté for a few more minutes until the vegetables begin to soften.
Deglaze with white wine reduce till scent of alcohol from the wine is gone.
Add Chicken stock, along with the remaining ingredients, and season with a pinch of salt. Cover the pot with a lid and simmer gently until all the ingredients are tender. If the liquid evaporates too quickly, add a little more.
Finish the dish by adding fresh lemon zest and serving it warm.
Choose young, firm medium sized artichokes, as the stems are not full of fibers.
The artichokes are cooked when a knife or a toothpick is inserted through the center and there is no resistance.
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