Braised Artichokes and Olives
Squeeze the juice of three of the lemon halves into a bowl and fill the bowl with water. Trim off a few of the dark outer leaves from the artichokes, then trim the stems up but leave them intact.
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Ingredients
- 2 lemons, halved, divided
- 22-24 baby artichokes (2 pounds), preferably with some stems attached
- 1/4 cup extra virgin olive oil (EVOO)
- 1 onion, quartered and very thinly sliced
- 6 garlic cloves, very thinly sliced
- 6 fresh bay leaves
- Salt
- pepper
- 1 cup dry white wine
- 1 cup green Sicilian olives
- 1 cup basil leaves, loosely packed, thinly sliced, for garnish
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