Braised Artichoke Bottoms with Glazed Onions from Ten Vineyard Lunches by Richard Olney
It is not convenient to give specific measures for stock and wine here; the quantity depends on the shape of the cooking vessel and how closely the artichoke bottoms fit into it. It should be of a ...
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Ingredients
- salt
- 4–5 tbsp heavy cream
- 20–30 small pearl onions
- 2 tsp unsalted butter
- small pinch of sugar
- fortified wine such as port, Madeira or sherry (I used old sherry)
- stock
- 1 or 2 raw artichoke bottoms per person, depending on size
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