1. Rinse the artichokes. 2. Cut off base and top 1/3 of each artichoke. 3. Trim the tips of the leaves with kitchen shears, if desired. 4. Pull back the leaves from the center and scrape out the fuzzy choke with a spoon. 5. Stand the artichokes, stem side up, close together in large saucepan or pot and add just enough water to cover. 6. Heat to boiling, and then add the onion, celery, bay leaves, chives, parsley, garlic, lemon pepper, thyme and olive oil. 7. Cover tightly and boil for 25 minutes. 8. Uncover, add the vermouth and sherry, reduce heat and simmer until artichokes are tender, about 20 minutes. 9. Spoon the pan juices over the artichokes to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
