Braised Baby Artichokes and Shallots
Photo by Gourmet's studios
Ingredients
- 1 tablespoon unsalted butter
- ½ cup chicken broth
- ½ cup dry white wine
- 1 tablespoon fresh flat-leafed parsley leaves
- ½ pound shallots
- 3 pounds baby artichokes
- 2 tablespoons olive oil
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...
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