Instant Pot Duo Pressure Cooker - A versatile electric pressure cooker with two settings, sauté function, suitable for soups and quick meals.
OXO Good Grips Classic Chef's Knife - A 6.5" chef's knife with a full tang and precision-cut blade ideal for slicing vegetables like artichokes and tomatoes.
OXO Good Grips Vegetable Trimmer - A 9" trimmer designed to peel, slice, and julienne fresh produce efficiently, especially useful for preparing artichokes.
Le Creuset Enameled Cast Iron Dutch Oven (10.25") - An enameled cast iron pot with a non-stick interior suitable for simmering stews and broths like the Bass in Artichoke and Tomato Broth recipe.
Hamilton Beach Electric Vegetable Peeler with Slicer - An electric peeler and slicer that expedites preparing artichokes, enhancing prep time reduction.
Cuisinart Multifunction Food Processor with Beak Attachment (14 Cup) - A food processor with a beak attachment for finely chopping or pureeing ingredients such as tomatoes and herbs.
OXO Good Grips Vegetable Peeler with Magnetic Cutting Board Attachment - A vegetable peeler that also comes with a magnetic cutting board to maintain cleanliness while preparing veggies like artichokes.
Farber Strainer (Fine Mesh Sieve) - A fine mesh strainer for draining liquid from artichoke hearts and the vegetable broth, ensuring purity in the recipe.
Oxo Rotary Chopper (9" Model) - A rotary chopper that efficiently chops and purees various ingredients like onions, garlic, and herbs for added flavor to the broth.
Cuisinart KitchenAid Stand Mixer (17 Cup) - Although not directly used in broth preparation, useful for making components such as herb pesto; essential if integrating various recipe elements.
Chef's Choice Stainless Steel Ladle (500ml) - A sturdy ladle crucial for stirring and serving the prepared broth while maintaining cleanliness during portioning.
1 small onion, quartered and thinly sliced
4 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
1/3 cup dry white wine
1 (9-ounce) package frozen artichoke hearts, thawed and drained
1 (15-ounce) can stewed tomatoes
1/3 cup pitted brine-cured black olives such as Kalamata, chopped
2/3 cup water
1 1/4 teaspoons salt
1/2 teaspoon black pepper
4 (6- to 7-ounces) black sea bass fillets (1/2 inch thick) with skin
1 tablespoon unsalted butter, cut into bits
1 teaspoon finely grated fresh orange zest
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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