Carciofi in Umido - Casserole of Artichokes

This Italian artichoke casserole is typical of the area from Rome to Naples. Beautiful with lamb.

• 2 lemons to acidulate water
• 10 medium artichokes
• 2 tablespoons olive oil
• 2 large Spanish onions, finely chopped
• 1/3 pound pancetta, chopped
• Salt and freshly milled black peppeer to taste
• 2/3 cups heated chicken stock

METHOD

Squeeze lemons into a large bowl (or pot) of cold water. This should be able to contain artichokes comfortably. Do not discard lemons.

Clean artichokes and remove chokes. Using the squeezed lemons, rub well over artichokes to prevent discoloration. Cut each artichoke into 8 slices and drop in acidulated water.

Heat oil in large saute pan. Put in onion with 2 tablespoons shicken stockand cook over moderate heat for 2 - 3 minutes. Add pancetta. Stirring continuously, cook for another 4 - 5 minutes or until pancetta is softened, but not turning brown.

Remove artichokes from water. Drain well and pat until dry on kitchen towels or absorbent paper. Put in pan with 1/3 cup heated chicken stock. Season with salt and freshly milled pepper to taste. Cover and simmer over moderate heat for 20 minutes. After 10 minutes, check to be sure stock has not evaporated. Add remaining stock if it has.

Serves: 6 - 8

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easy preparation of artichokes, step by step    artichoke article

recipe from www.inmamaskitchen.com

 

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