directions
-
1
Trim the stems and pull all the outside leaves off the artichokes
-
2
Cut the artichokes in half; scoop out the choke with the tip of a small spoon or knife
-
3
Halve lengthwise
-
4
Add the lemon juice to a bowl of water; add the artichokes to prevent darkening
-
5
In a saute pan, combine the oil, onion, garlic, carrot, and celery
-
6
Cover and cook over low heat, stirring occasionally for 5 minutes
-
7
Drain the artichokes and add to the pan
-
8
Stir to coat
-
9
Cover and cook over low heat, stirring occasionally, until artichokes are tender, about 25 minutes
-
10
Season with salt, oregano, and pepper
-
11
Stir in the tomatoes and cook, uncovered, until the liquid is slightly reduced, about 10 minutes Toss with hot pasta
-
12
Serves 4.
Fresh Artichoke Sauce
ingredients
- 16 tiny fresh artichokes
- Juice of 1 lemon
- 1/3 cup olive oil
- 1/2 cup coarsely chopped Spanish onion
- 3 garlic cloves, peeled and crushed
- 1 medium carrot, pared and sliced thin
- 1 stalk celery, trimmed and sliced thin
- 1/2 teaspoon dried oregano
- salt and freshly ground black pepper to taste
- 1 (14 ounce) can Italian plum tomatoes with juices