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This dish was served to us many years ago by a good friend, Lora Gerson, and it has been a favorite ever since. The catsup and dry red wine add a rich flavor to the artichokes. After you prepare this dish the first time, you might want to add sliced mushrooms, whole garlic cloves, or perhaps even raisins.
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- 6 whole artichokes
- 2 tablespoons olive oil
- 2 onion, chopped
- 2 garlic cloves, minced
- ½ green bell pepper, chopped
- 1 celery stalk, chopped
- ¼ cup minced parsley
- 1 teaspoon dried oregano, crushed
- 1 bay leaf, crushed
- 6 fresh basil leaves
- ½ cup ketchup
- ¼ cup red wine
- 2 tablespoons red wine vinegar
- 2 cups water
- salt
- Freshly ground black pepper
- Prepare each artichoke by cutting off the stem on the bottom; snip off the needle edges of each outer leaf and cut 1-inch off the top. Place each artichoke under hot water, then invert and drain. Set aside.
- In a 6 – 8 quart Dutch oven, heat the oil and sauté the onions, garlic, green pepper, and celery until soft. Add the parsley, oregano, bay leaf, basil, catsup, wine, vinegar, and 2 cups water. Mix well and simmer for 10 minutes, stirring occasionally.
- Place the prepared artichokes, stem side down, in the sauce and spoon the sauce over each artichoke. Cover and cook over medium heat for 2 hours, basting frequently and adding wine or water when sauce reduces too quickly and becomes too thick. The artichokes are done when a leaf pulls of easily or a sharp knife goes through the center easily. Serve hot, spooning the sauce over each artichoke.
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