Servings: Serves 6
Ingredients 18 small artichokes or 10 large artichoke bottoms, quartered2 or 3 lemons , cut in half1 medium onion , diced6 Tbsp. olive oil6 tomatoes , peeled, seeded and diced1 bell pepper , diced1 clove garlic , peeled and mincedPinch of thyme1 small bay leaf1 cup dry white wine4 cups homemade or store-bought chicken stock1 tsp. salt1/2 tsp. freshly ground pepper1 truffle , about 1 ounce
Clean the artichokes, removing any bad leaves. Cut them in half, vertically, and rub them all over with the cut side of the lemons.
Over low heat, sauté the onion in olive oil until it is translucent. Add the tomatoes, bell pepper, garlic, thyme and bay leaf.
Deglaze the pan with the white wine. Add the stock and bring it to a boil. Season with salt and pepper.
Add the artichokes to the pan and cook them for approximately 20 minutes or until tender. Remove the artichokes and reduce sauce over high heat until most of the liquid has evaporated, about 20 minutes.
Place the artichokes in a bowl and pour sauce over them. Correct seasoning to taste. Refrigerate overnight.
When ready to serve, finish artichokes by shaving the truffle on top.