Source: Recipe provided by the American Lamb Board
Internet Address: http://americanlambboard.org/?nav_id=6df789cbaccc541d470a8c704d13eeac&page=site/recipe_details&recipe_id=12&prep_marinate_cook=&keyword=&recipe_cut_id=&recipe_category_id=#
2 1/2 cups white wine
2 1/2 cups chicken broth
2/3 cup extra virgin olive oil
3 leeks (white part only), thinly sliced
2 carrots, thinly sliced
1 medium onion, thinly sliced
4 cloves garlic, crushed
4 large artichokes, trimmed and rubbed with fresh lemon wedges
10 thyme sprigs
Categories: Side Dish
In medium bowl, combine wine, chicken broth and oil. In pot with lid (large enough to hold artichokes in single layer), combine leeks, carrots, onion, and 1 cup broth mixture. Bring to a boil, reduce heat and cook on low heat for 10 minutes. Add garlic and artichokes stem-side up, cover and cook 5 additional minutes. Pour in remaining broth, cover and cook over low heat 35 to 40 minutes until artichoke bottoms can be easily pierced with fork.
Internet Address: http://americanlambboard.org/?nav_id=6df789cbaccc541d470a8c704d13eeac&page=site/recipe_details&recipe_id=12&prep_marinate_cook=&keyword=&recipe_cut_id=&recipe_category_id=#
2 1/2 cups white wine
2 1/2 cups chicken broth
2/3 cup extra virgin olive oil
3 leeks (white part only), thinly sliced
2 carrots, thinly sliced
1 medium onion, thinly sliced
4 cloves garlic, crushed
4 large artichokes, trimmed and rubbed with fresh lemon wedges
10 thyme sprigs
Categories: Side Dish
In medium bowl, combine wine, chicken broth and oil. In pot with lid (large enough to hold artichokes in single layer), combine leeks, carrots, onion, and 1 cup broth mixture. Bring to a boil, reduce heat and cook on low heat for 10 minutes. Add garlic and artichokes stem-side up, cover and cook 5 additional minutes. Pour in remaining broth, cover and cook over low heat 35 to 40 minutes until artichoke bottoms can be easily pierced with fork.
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