Artichokes with Fish Sauce
Serving Size / Yield
4 servings
Ingredients
- 4 artichokes
- 2 Tbs. olive oil
- 2 Tbs. dry white wine
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 C. stock
- 4 anchovy fillets, chopped
- 1/2 garlic clove, chopped
- 1 Tbs. chopped parsley
- 2 Tbs. dry white wine
- 2 Tbs. butter
Directions
Cut off tips and stems of artichokes, remove tough outer leaves and cut each artichoke into 8 or 10 slices. Place slices in large skillet with olive oil and cook slowly until artichokes begin to brown. Add wine, salt and pepper, and continue cooking until wine evaporates. Add stock, cover pan and continue cooking over low flame until artichokes are tender to the fork. Remove from skillet. To pan gravy add anchovies, garlic and parsley and cook 2 minutes. Add more wine and a little more stock if gravy is too thick. Add butter, pour over artichokes and serves.
