Stewed Artichokes

Recipe from The Ultimate Italian Cookbook by Carla Capalbo

For preparing artichokes, go here for a great set of instructions and another recipe.

4 large artichokes

2 tbsp butter

4 tbsp olive oil

2 cloves of garlic, finely chopped

2 tbsp fresh chopped parsley

salt and fresh ground pepper

3 tbsp water

6 tbsp milk

6 tbsp white wine

After the artichokes have been cleaned and prepared and have soaked in the acidulated water, blanch them for 4 minutes in rapidly boiling water. In the meantime, heat oil and butter in a  large sauce pan. Add garlic and parsley and saute’ for a few minutes. Add the artichokes, water and milk and season with salt and pepper. Using a medium heat, allow the artichokes to cook for about 10 minutes or until the liquid is just about evaporated. Pour the wine over the artichokes and cover. Cook until tender on med-low heat.  Serve with a little shaved parmesan if you like.

Tomato and Bread salad

4 or 5 chopped tomatoes

1 can of garbanzo beans

4-6 slices day old Tuscan bread or any stale bread

2-3 tbsp prepared pesto

parmesan cheese for serving

Chop tomatoes and cube the bread. Drain and rinse the beans. Mix all in a dish with the prepared pesto. That’s it! You’re done and have a very simple and flavorful salad.