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Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 to 4 tablespoons finely chopped shallot
- 3 cloves garlic, finely minced
- 14 to 16 ounces frozen artichoke quarters, thawed
- 1/2 teaspoon salt
- Dash freshly ground black pepper
- 1 cup chicken broth
- 1/4 cup dry white wine
Preparation:
In a skillet over medium heat, melt butter with olive oil. Add shallot and garlic; cook until tender. Add artichokes and continue cooking until lightly browned. Spoon artichokes and onion-garlic mixture into the prepared baking dish. Add the chicken broth and wine to the skillet; bring to a boil. Simmer until reduced by about 1/4, about 3 to 4 minutes. Pour over the artichoke mixture. Cover tightly and bake for 25 minutes.
Serves 4 to 6.
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