Artichoke Hearts Braised in Wine

Name: Artichoke Hearts Braised in Wine
Yield: 4
Ingredients: 2 1/2 cups of water; 1/2 cup of dry white wine; 2 tablespoons of olive oil; 4 artichoke hearts; 2 cloves of garlic, minced; 1 small onion, finely chopped; 1 chicken bouillon cube; Salt and pepper to taste

1
2 1/2 cups of water
2
1/2 cup of dry white wine
3
2 tablespoons of olive oil
4
4 artichoke hearts
5
2 cloves of garlic, minced
6
1 small onion, finely chopped
7
1 chicken bouillon cube
8
Salt and pepper to taste

Ingredients

1
2 1/2 cups of water
2
1/2 cup of dry white wine
3
2 tablespoons of olive oil
4
4 artichoke hearts
5
2 cloves of garlic, minced
6
1 small onion, finely chopped
7
1 chicken bouillon cube
8
Salt and pepper to taste

Directions

1
1
2
Using a pair of scissors, cut off the top 1.5 cm of the artichoke leaves, then with a sharp knife, cut them into four pieces
3
With a sharp knife, carefully remove the chokes from the inside of the artichoke hearts
4
Remove and reserve the stems, peeling and chopping them
5
2
6
In a large skillet, heat the olive oil over medium heat
7
Add the artichoke hearts and cook until tender
8
Add the garlic and onion; stir well
9
Add the reserved stems and cook for 1 minute
10
Season with salt, pepper, bouillon cube, and wine
11
Simmer for 5 minutes
12
3
13
Gradually add the water to the skillet, stirring occasionally
14
Continue cooking until the artichoke hearts are tender and can be easily removed from the leaf
15
Simmer for an additional 5 minutes or until the sauce has reduced to your liking
16
Serve.