Braised Artichokes

Steps:

1. Remove the tough outer leaves from the artichokes. Cut the top 1/3 off of each artichoke. If necessary, trim the stems also.
2. Place olive oil into a large pan and heat over medium high until hot.
3. Saute shallots and artichokes until the shallots turn golden brown.
4. Add wine to cool, then the broth.
5. Cover and simmer 15-20 minutes or until the artichokes are almost tender.
6. Uncover and cook over medium heat until the liquid is mostly evaporated.
7. Top with Sylverleaf olive oil and parsley.