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Recipe Name: Artichoke Stew With Pine Nuts Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1/2 Cup(s) Red wine vinegar
6 Cup(s) Water
36 Baby artichokes, halved
1 Tablespoon(s) Olive oil
4 Ounce(s) Bacon, finely diced
1 Onion, finely chopped
3 Garlic cloves, finely
chopped
1 Pound(s) Ripe tomatoes, peeled
seeded
and chopped
3 Cup(s) Chicken broth, preferably
homemade
1 1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Freshly-ground black pepper
Lemon wedges, for serving
1/4 Cup(s) Pine nuts, toasted
1 1/2 blespoons of fat from the pan and discard it. Add , blespoons of fat from the pan and discard it. Add the onion
Directions:
In a glass or ceramic bowl, combine the vinegar and the water. Remove
the outer leaves from each artichoke and trim the tops and bottoms.
Lay the artichoke on its side and, with a small sharp knife cut away
from the bottom towards the top on a slant, to form points. The edges
should look scalloped, the bottoms rounded, and the tops pointed. As
you trim each artichoke, place it in the bowl of acidulated water to
stop it from discoloring. In a large non-metal saucepan, heat the
olive oil over medium-low heat. Add the bacon and cook for about 10
minutes, stirring occasionally, until golden. Pour off all but about
and cook for 6 to 7 minutes more, until softened, then add the garlic
and cook for 2 minutes more, until the aroma of the garlic is
released. Add the tomatoes to the pan and increase the heat to medium.
Cook for 10 to 15 minutes, until all the liquid has evaporated. Add
the broth, salt, and pepper and bring the liquid to a boil. Drain the
artichokes well and add them to the pan. Reduce the heat so that the
liquid is simmering and cook for about 25 to 30 minutes, covered.
Transfer the artichokes to a serving dish and keep warm in a low oven.
Increase the heat to high and boil the sauce until it has reduced to
about 1 cup. Taste for seasoning and then pour the sauce over the
artichokes. Squeeze some lemon juice evenly over the artichokes,
scatter the toasted pine nuts over the top, and serve. This recipe
yields 6 servings. Comments: To toast pine nuts, preheat the oven to
350 degrees. Spread the nuts on a cookie sheet and toast in the oven
until golden, about 10 minutes. Set aside to cool. Recipe Source: TOO
HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD
NETWORK - (Show # TH-6252 broadcast 05-01-1997) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe
Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-09-1997 NOTES : Is it 36 or 3 to 6 baby artichokes ?? Recipe by:
Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 195
Calories From Fat: 130
Total Fat: 14.7g
Cholesterol: 12.5mg
Sodium: 1309.8mg
Potassium: 476.2mg
Carbohydrates: 8.7g
Fiber: 2.8g
Sugar: 3.6g
Protein: 7.9g


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