Recipe for Provencale Stewed Artichokes 
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Yield:
4
Ingredients:
Amount Ingredient
8 med artichokes
2 tsp salt
1 x lemon
1 med onion cut small dice
1 med fennel cut small dice
4 x garlic cloves peeled, smashed
3 tbl olive oil
1 x dried chili pepper
1 x bay leaf
1 sm tied bundle of basil, thyme and parsley
4 oz dry white wine
3 lrg ripe tomatoes cut small dice
20 x pitted, rinsed kalamata or nicoise olives
1 tbl chopped anchovy fillet (optional)
6 x basil leaves cut thin strips
Instructions:
Instructions: Trim artichokes by tearing off outer leaves and cutting away dark areas. Cut in quarters and rinse. Bring artichokes to boil in 1 quart water with 1 teaspoon salt, and 1 lemon split. Simmer about 20 minutes until slightly firm. Drain chokes and let cool. Reserve some liquid.

Sweat onions, fennel and garlic in 2 tablespoons olive oil with bay leaf, chili pepper and herb bundle for a few minutes. Add wine, reduce to half. Add tomatoes, olives and anchovy. Simmer a few minutes, add artichokes. Cook 35 to 40 minutes until tender, then add basil leaves and 1 tablespoon olive oil. Add some cooking liquid from artichokes to thin stew if necessary. Season to taste.

Serve stew chilled or warm over cooked white beans, young arugula leaves (trimmed and washed), top with shavings of Parmesan cheese, toasted pine nuts and basil flower tops.

This recipe yields 4 portions.

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