..marcus rios |
| Braised Artichokes with Asparagus and Spring onions This recipe makes for a great vegetable side for almost any meat or fish. Create a vegetarian entree paired with creamy polenta or risotto. For 6 3 bunches of spring onions, halved and sliced thin (substitute with one regular onion, quartered and sliced thin) 13 baby artichokes 1 bunch of asparagus, sliced thin on a bias 1 sprig of fresh thyme Juice of one lemon 3 tablespoons of butter 1 cup of water or chicken broth Salt and Pepper Melt butter in a medium sauce pot or pan and add onions. Cook onions for about 10 minutes on low heat moving around pan occasionally. While onions are cooking, clean artichokes and rub with a halved lemon to protect the artichoke from discoloration. Place artichokes, thyme, lemon juice and broth in the pan with the cooked onions. Cover and stew for another 10 minutes. Add asparagus and simmer a few minutes more. Season salt and pepper and enjoy. |
