Artichokes in Broth (bottoms or hearts)
Artichokes in Broth (bottoms or hearts)
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  • 8 artichoke hearts or bottoms, trimmed
  • 1 carrot, peeled and cut into chunks
  • 1 onion, quartered
  • 2 cloves garlic, peeled and halved
  • 2 tablespoons (30 ml) olive oil
  • Juice of 1 lemon
  • Salt and pepper
  • Preparation
  • In a saucepan, sauté the artichokes, carrot, onion, and garlic for about 1 minute in the oil. Cover with water and add the lemon juice. Season with salt and pepper. Bring to a boil and simmer gently for about 20 minutes, depending on their size. Cool completely in the broth. Refrigerate.
  • Description
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