Artichoke Hearts with Sweet Peppers, Saffron and Basil Recipe
Artichoke Hearts with Sweet Peppers, Saffron and Basil Recipes
Ingredients :
8 artichokes
2 red bell peppers, seeded and diced
1 yellow onion, diced
4 garlic cloves, finely sliced
1/8 tsp saffron
1/2 tsp kosher salt
juice of 1 lemon
1 tbsp tomato paste
1 quart water
20 small whole basil leaves
Method :
Remove all the leaves and stems from the
artichokes. Peel the stems and base of any tough skin. Discard the
leaves. Put the artichoke hearts and stems into a large saucepan along
with the peppers, onion, garlic, saffron, salt, lemon juice, tomato
paste and water. Bring the mixture to a boil, then reduce the heat to
medium. Continue cooking for about 35 minutes, or until the artichokes
are tender but not mushy. Remove the artichoke hearts and stems and
continue cooking the other vegetables until the liquid is reduced to 1
cup. Remove the chokes from the artichoke hearts, cut into quarters, and
return to the sauce. Cool to room temperature; refrigerate for 90-120
minutes.
To serve,
divide the artichokes and sauce evenly among 4 plates and sprinkle
attractively with the basil leaves.
