Bruce's Steamed Artichokes

Ingredients
4 each Long-stemmed Bristol Farms artichokes
4 cups Water
11/2 tablespoons Vegetable base
(Better Than Bouillon brand)
1 cup White wine
1/2 cup Extra virgin olive oil
1/2 cup Onion, minced
2 tablespoons Garlic, minced
3 tablespoons Fresh flat leaf parsley, minced
2 tablespoons Fresh basil, minced

Method
1. Carefully cut top 1 inch off artichoke with a serrated knife and cut stem from bottom of artichoke. Remember, the stem can be peeled, steamed, and eaten!
2. With kitchen shears, trim prickly tops from artichoke leaves.
3. Place water, vegetable base, wine, olive oil, onion, garlic, parsley and basil in large pot and stir to mix. Place artichokes stem side down on bottom of pot and cover with tight fitting lid or foil.
4. Steam artichokes on medium high heat for 45 minutes to 1 hour (depending on the size of the artichoke). You'll want to check water level while cooking, as it may be necessary to add more water. Artichokes are done when you can easily remove bottom leaves when pulled and flesh is tender.
Serve with Ojai Cook Lemonaise (available in our grocery section) or your favorite aioli recipe. Serves four people a first course.

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