With this said, it is still majestic in Delaware county and if you take a hike at dusk you can almost imagine yourself in a Bronte novel: there is something really moody about the dusky light that hugs the brown and blue landscape.
I topped the evening off with tomato and basil braised artichokes along with Ricearoni .I know, I know, not very farm fresh but it was in the house and it sorta had a risotto thing going on, which was perfect with the braised artichokes.
Braised Artichokes with Tomatoes and Fresh Basil
- 4 medium tender artichokes, all dark green leaves removes and quatered
- 1-14 oz can of whole tomatoes or two fresh tomatoes
- 3 cloves garlic
- Olive oil to cover pan
- handful of fresh basil
- salt to taste
Preparation: The secret to braising artichokes it to remove all the green leaves, if the leaves are green they will be tough but if they are yellow they will be tender. These artichokes where so tender you did not have to remove the chokes.
I heated the olive oil and added the artichokes, garlic and satueed at a low to medium heat for 10 minutes, i then added the tomatoes and basil and stewed them for about 30 minutes. Enjoy! serves 2-4 people(two people if it is the main dish).