Preparation: 10 min.
Cooking: 50 min.
Total: 60 min.
- 1 garlic cloves , peeled
- 1/4 Lb artisan-style bread , cut into 1 inch cubes
- 2 Tbsp olive oil
- 1 1/2 Tbsp butter
- 3 Cup thinly sliced leek
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 Lb artichokes , rinsed, trimmed, and quartered (see notes)
- 1 Cup chicken broth
- 2 Tbsp lemon juice
- 4 Fl Oz dry white wine
In a blender, whirl garlic clove until minced. Add half the bread cubes and pulse until coarse crumbs form. Pour onto a plate; repeat with remaining bread cubes. Pour 1/2 Tbsp oil into a 10 inch-12 inch frying pan over medium-high heat. When hot, add crumbs; stir often, lowering heat if crumbs threaten to scorch, until crisp and golden, 10 to 15 minutes. Set aside.
Put butter and 1.5 Tbsp oil in 10 inch-12 inch frying pan (with sides at least 2 inch tall) over medium-low heat. When butter is melted, add leeks, salt, and pepper, and stir occasionally until leeks are very limp and starting to brown, 10 to 15 minutes.
Add artichokes, 3/4 normal cup chicken broth, and the lemon juice; increase heat to medium and bring to a simmer. Cover; cook until artichokes are tender when pierced, about 10 minutes. Uncover and cook until liquid is evaporated and mixture begins to brown, 5 to 10 minutes longer.
Stir in wine, scraping bottom of the pan to release browned bits. Cook until liquid is almost evaporated, about 1 minute. Stir in 1/4 normal cup broth; if mixture appears too dry, add a little more broth.
1. Cut off the stem at the base of the artichoke, using a sharp knife. Peel back and snap off the leaves all around the base of the artichoke until you reach the tender layer of leaves that are yellow at the bottom and green at the top. Cut off the top third of the remaining leaves (the green part). With a sharp paring knife, trim off all of the remaining green, fibrous material from around the base of the artichoke.