Braised Baby Artichokes and Shallots

Braised Baby Artichokes and Shallots
Photo by Gourmet's studios


  • 1 tablespoon fresh flat-leafed parsley leaves
  • ½ cup chicken broth
  • 2 tablespoons olive oil
  • ½ cup dry white wine
  • 3 pounds baby artichokes
  • ½ pound shallots
  • 1 tablespoon unsalted butter

Halve shallots lengthwise. Pull tough outer leaves (about 5 layers) from artichokes so they resemble tight rosebuds. Cut off top third of each artichoke and discard. Trim stem ends and halve artichokes through stems. In a large heavy skillet heat oil and butter over moderately high heat until hot...

View full recipe at Epicurious


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