CARCIOFO TRIFOLATI AL AMABILE

(SAUTEED ARTICHOKE HEARTS)

SERVES 4
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1 ONION -  DICED
2 CLOVES FRESH GARLIC - PEELED AND CUT IN HALF
1/8 CUP EXTRA VIRGIN OLIVE OIL
6 LARGE FRESH ARTICHOKES
4 TBS. TOMATO SAUCE/OR 1 SMALL SEEDED AND DICED TOMATO
6 CUPS VEGETABLE BROTH/OR WATER
SALT
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REMOVE LEAVES, CHOKE AND STEM

THINLY SLICE THE ARTICHOKE HEARTS

RAW ARTICHOKE HEARTS HAVE A WONDERFUL ROBUST FLAVOR WHEN COOKED IN THIS MANNER

SAUTE ONION AND GARLIC IN OLIVE OIL ONION IS JUST GOLDEN.

REMOVE GARLIC CLOVES

ADD THINLY SLICED FRESH ARTICHOKE HEARTS AND SAUTE 5 MINUTES

ADD TOMATO SAUCE/OR DICED TOMATO

BEGIN TO ADD BROTH/OR WATER A LITTLE AT A TIME

ALLOW BROTH TO REDUCE IN HALF BEFORE ADDING MORE BROTH EACH TIME
WHILE SIMMERING STEADILY

THIS PROCESS TAKES ABOUT 40 MINUTES

SALT TO TASTE
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SERVE ALONGSIDE ROASTED MEATS,  A GREAT STEAK OR ATOP TOASTED CROSTINI
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NOTE

IN ITALY THE LEAVES OF THE ARTICHOKE ARE NOT EATEN
TYPICALLY THEY ARE USED AS FEED FOR CERTAIN ANIMALS

IN SOME AREAS THE INNER TENDER PALE LEAVES ARE NIBBLED ON RAW

IT'S NOT POSSIBLE TO USE CANNED ARTICHOKE HEARTS BECAUSE THEY ARE NOT RAW AND WILL ONLY TURN TO MUSH IN COOKING

BECAUSE WE ENJOY THE LEAVES YOU CAN EASILY STEAM THEM
AND ENJOY WITH YOUR FAVORITE DIPPING CHOICE
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THIS IS ANOTHER RECIPE SHARED BY ROBERTO ANICHINI
AKA "ROBY"
 AND WAS CREATED BY HIS MOTHER AMABILE

P.S. WHILE ROBY WAS VISITING ME I TAUGHT HIM HOW TO EAT THE LEAVES BY DIPPING AND SCRAPING THE FLESH WITH YOUR .
I DISCOVERED IT IS AN ACQUIRED TASTE