Artichokes à la Grecque
(from The Complete Book of Vegetable Cookery by Myra Waldo, p. 9)
Here's what they list:
1 package frozen artichoke hearts
12 very small white onions
1 clove garlic, minced
1/4 cup olive oil
3 tbsp lemon juice
1/2 cup dry white wine
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup water
Here's what I actually used:
3 cans artichoke hearts (suggest not draining, using liquid in place of water)
1 small jar cocktail onions*
4 cloves garlic, minced
1/2 cup olive oil
6 tbsp lime juice
1 cup dry white cooking wine
1 scant tbsp salt
1/3 tsp ground black pepper
* See "LYNDA SAYS," below
Let the artichokes thaw sufficiently to separate [or simply open the cans]. In a saucepan, combine the other ingredients. Bring to a boil and cook over low heat 25 minutes. Add the artichokes; cook 5 minutes. Taste for steasoning. Pour into a dish (not metal), cool, then refrigerate until needed [or serve hot]. The artichokes will keep about 2 weeks. Serves 4-6 [or, with upped ingredients, 1 YumQuest]
LYNDA SAYS: This dish was in place of the pepper-lime chicken I'd planned. The cocktail onions were intended to be pearl onions. As I decided on this recipe at the very last minute after learning that someone else was doing a citrus chicken dish, though, I ran to the not-much-variety-but-only-a-couple-of-blocks-away grocery store to get pearl onions and bought their only option, the jar of cocktail onions. I then discovered at cooking time that "cocktail onions," at least in this case, means "pearl onions pickled in vinegar." Too late to do anything else. The dish thus wound up with signficantly more vinegar than the none in the ingredients list. 8/ I used lime juice instead of lemon because I had my taste buds set on lime. I think this would be better with normal pearl onions and a little more lime juice. I thought it was okay but nothing stellar.