Prep 30 mins
Cook 1 hr
This recipe first appeared in "La Cuisiniere Bourgeoise", in 1746, as a garnish for roasts and other meat dishes. I serve them as elegant hors d'oeuvres, also.
- 12 small artichokes (about 4 oz each)
- 1⁄2 lemon
- 1⁄4 cup extra virgin olive oil
- 2 ounces pork fat or 2 ounces salt pork, finely chopped
- 2 small onions, minced
- 2 cloves garlic, minced
- 1 bay leaf, halved
- 2 sprigs thyme, crumbled
- 1⁄3 cup dry white wine
- fresh ground pepper, to taste
- Cut off the artichoke stalks 3/4 inch from the heart; remove the tough leaves and cut the tips off the remaining leaves 3/4 inch above the heart.
- Trim the hearts and stalks and rub them with the half lemon.
- Heat the oil in a deep heat-proof casserole dish just large enough to hold the artichokes.
- Add the bacon and cook for 1 minute.
- Add the garlic and onions and cook, stirring, for 5 minutes but do not let them brown.
- Add the artichokes, bay leaf and thyme.
- Stir and brown for 2 minutes.
- Add the wine and 1/3 cup water.
- Season with salt and pepper.
- Cover and cook over very low heat for about 45 minutes, or until the artichokes are quite soft and coated with the thick cooking juices.
- Serve warm.