Veg: Artichokes in Tomato Sauce with Wine - pareve

Posted by : Beth Greenfeld

This comes from the Jewish Family and Life website.


Artichokes in Tomato Sauce with Wine (Pareve)
Preparation Time: 25 minutes
Cooking Time: 2 hours

This takes a bit of time, but artichoke lovers love this dish, and artichokes just seem to herald the coming of spring.

6 artichokes, (use one per person, so increase or decrease as needed)
2-1/2 tbsp. olive oil
2 large onions, chopped
3 garlic cloves, minced
1/2 large green bell pepper, seeded, chopped
1/2 cup minced parsley
1 tsp. oregano
1 bay leaf
1/2 cup ketchup
1/2 cup dry red wine
2 tbsp. red wine vinegar
2 cups water
pinch sugar
salt and pepper to taste

Cut the stem off each artichoke and snip off each sharp point of each leaf. 
Cut one inch off the top of each choke. 
Wash under hot water, right side up and drain upside down to remove water.

In a large Dutch oven, Heat the oil and sauté the onion, garlic, pepper and celery until soft. 
Add the ketchup, parsley, oregano, bay leaf, wine, vinegar, sugar, and water. 
Stir well. Simmer for about 10 minutes, stirring 2 or 3 times. 
Place the artichokes, stem side down, into the sauce and spoon the sauce over each artichoke. 
Cover and cook for two hours, basting often. Add more water as the sauce reduces. 
The artichokes are done when a leaf is easy removed or a sharp knife easily slides through the 
center of each artichoke. 
Season the sauce with salt and pepper as desired and serve.

Adapted from The Gourmet Jewish Cook by Judy Zeidler. William Morrow and Co., Inc. 1999. ISBN 0-688-16626-1

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