Braised Hearts of Celery Vinaigrette

Found in the New York Times Health & Fitness section. A lovely use for celery - milder flavor perked up with lemon. You can make this a day ahead and keep it in the refrigerator, covered.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 3  celery hearts, cut in half lengthwise, ends trimmed
• 2  tablespoons extra virgin olive oil
• 1⁄2 medium onion, sliced
• 1⁄2 teaspoon kosher salt
• 4  garlic cloves, sliced
• 1  cup  chicken stock or 1  cup  vegetable stock
• 2  tablespoons lemon juice
• 1  large lemon, sliced
• 1⁄4 cup dry white wine
• 1⁄2 teaspoon black pepper, freshly ground
• 1  tablespoon flat leaf parsley, finely chopped

Directions

1. Preheat the oven to 400ºF.
2. Bring a large pot of generously salted water to a boil and drop in the celery. Boil until partially cooked, about 3 minutes. Drain, pat dry and lay side by side, cut side up, in a baking dish.
3. Heat 1 tablespoon of the olive oil in medium skillet over medium heat and add the onion and 1/2 teaspoon salt. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Stir together for a minute, until fragrant, and add the stock, lemon juice, and the wine. Bring to a boil on top of the stove and pour over the celery.
4. Season the celery with salt and pepper and lay the lemon slices on top.
5. Cover tightly and place in the oven. Braise for 40 minutes, or until the celery is thoroughly tender but still holds its shape. Remove from the heat and allow the celery to cool in the liquid.
6. Using tongs, remove the celery from the pot and cut the halved bunches lengthwise in half again. Transfer to a platter or a wide serving dish. Pour the liquid into a saucepan and bring to a boil. Reduce by about half. Pour over the celery. Drizzle on the remaining tablespoon of olive oil, grind on some pepper, sprinkle on the parsley and serve, or chill and serve cold or at room temperature. Spoon liquid from the platter over each portion.