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.

Serves 4

This can be prepared up to 24 hours in advance.

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