Serves 4
4 small fresh artichokes
2 tablespoons butter
1 yellow onion, finely chopped
1 tablespoon thyme, chopped
1 cup chicken stock
1 cup white wine
Salt and pepper, to taste
Cut off tops of the artichokes
(approx. 1 inch); cut in half.
Melt the butter in a large pan
and sauté the onion; 2 minutes.
Add artichokes to pan, with
cut-side down; sprinkle with thyme.
Add stock and wine; cover.
Simmer for 10 minutes, then turn
the artichokes over; season
with salt and pepper
Cover again and simmer
for another 10 minutes.
(If there is not enough liquid
in the pan, add more stock
and wine.)
Serve warm.
