Artichokes in Tomato Sauce

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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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Artichokes in Tomato Sauce

 

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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.

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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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