Braised Baby Artichokes With Carrots and Dill | Oregonian Recipes

Name: Braised Baby Artichokes With Carrots and Dill | Oregonian Recipes
Ingredients: 12 small baby artichokes (about 1 pound, 12 ounces total); 1/2 lemon; 2 tablespoons olive oil; 6 small shallots, peeled (3 ounces); 1 bunch small, slender carrots (no thicker than a pinky finger's width), scrubbed and left whole; 1/4 cup vermouth; 1 cup chicken or vegetable broth; 4 sprigs thyme; Salt; freshly ground black pepper; 2 tablespoons cold butter, diced; 3 tablespoons chopped fresh dill

recipes.oregonlive.com

View full recipe on recipes.oregonlive.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at recipes.oregonlive.com.

Share this recipe:

Cooking tools:

Ingredients

12 small baby artichokes (about 1 pound, 12 ounces total)
1/2 lemon
2 tablespoons olive oil
6 small shallots, peeled (3 ounces)
1 bunch small, slender carrots (no thicker than a pinky finger's width), scrubbed and left whole
1/4 cup vermouth
1 cup chicken or vegetable broth
4 sprigs thyme
Salt
freshly ground black pepper
2 tablespoons cold butter, diced
3 tablespoons chopped fresh dill