Veg.: Artichokes in Tomato Sauce - pareve

Posted by : Karen Selwyn

6 whole artichokes 
2 tablespoons olive oil 
2 onions, chopped 
2 cloves garlic, minced (optional) 
1/2 green bell pepper, chopped 
1 rib celery, chopped 
1/4 cup minced fresh parsley 
1 teaspoon dried, crushed oregano 
1 bay leaf, crushed 
6 fresh basil leaves 
1/2 cup tomato ketchup 
1/2 cup Passover dry red wine 
2 tablespoons red wine vinegar 
1 1/2 cups water 

Prepare artichokes by cutting off bottom stems. Snip off needle edges of
each outer leaf; cut 1 inch off tops. Rinse each artichoke under hot
water, then invert and drain. Set aside. 

Heat olive oil in 6- to 8-quart Dutch oven; add onions, garlic, green
pepper and celery. Saute until soft. Mix in parsley, oregano, bay leaf,
basil leaves, ketchup, wine, vinegar and water. Simmer 10 minutes,
stirring occasionally. 


Place prepared artichokes, stem-side down, in sauce.  Spoon sauce over
each artichoke. Cook, covered, over medium heat 2 hours, basting
frequently, adding wine or water when sauce reduces too quickly and
becomes too thick. 

Artichokes are done when leaf comes out easily or sharp knife goes
through center easily. Slice each artichoke in half lengthwise,
beginning from artichoke heart. Serve hot, spooning sauce over each
serving. 

Yield: 12 servings. 

Source: "Passover Seder Vegetarian-Style"
         Judy Zeidler
         ST. LOUIS POST DISPATCH (on-line edition), 4/2/90

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See Passover Seder Vegetarian-Style posting for complete menu.


Karen Selwyn

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