2 1/2 cups of water
1/2 cup of white wine
2 tablespoons of olive oil
4 artichokes
2 cloves of garlic, minced
1 small onion, finely chopped
1 chicken bouillon tablet
Salt and black pepper, to taste
2 1/2 cups of water
1/2 cup of white wine
2 tablespoons of olive oil
4 artichokes
2 cloves of garlic, minced
1 small onion, finely chopped
1 chicken bouillon tablet
Salt and black pepper, to taste
Cut off the tough leaves from each artichoke, leaving about 1.5 cm intact
Then, with a sharp knife, cut the remaining leaves in quarters
Gently remove the fuzzy choke from the center of each artichoke
Remove the stems and scrape out the fuzzy choke
Cut the stems into small pieces and set aside
Heat the olive oil in a large saucepan over medium-high heat
Add the artichokes and cook until they're well browned
Add the minced garlic and chopped onion to the pan
Add the reserved stem pieces back to the pot
Add the black pepper, salt, bouillon tablet, and white wine
Bring to a simmer and cook for 5 minutes
Gradually add the water to the pot, stirring to combine
Continue cooking until the artichokes are tender and can be easily pulled away from the stem
Simmer for an additional 5 minutes or until the sauce has thickened, then serve.
