Artichokes-Roman Style PRINT
This version of cooked artichokes eliminates the messiness they are usually associated with but keeps the great flavor. Try this Italian delight and you may never want artichokes another way.
|1||tablespoon Fresh Parsley (chopped)|
|3||tablespoon Fresh Mint (chopped)|
|2||cloves Garlic (finely chopped)|
|Salt to taste|
|1||tablespoon plus ¾ Cup Extra Virgin Olive Oil|
|6||Artichokes (halved and trimmed. Inner leaves with the chokes removed and held in acidulated water)|
|¾||cup Dry White Wine|
|¾||cup Boiling Water|
|½||Red Onion (sliced)|
|1||teaspoon Chili Flakes|
In a small bowl, combine the parsley, mint, garlic, red onion, chili flake salt and 1 tablespoon olive oil.
In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture. Repeat this procedure with the remaining chokes.
Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn’t give them room to fall over. Add the wine, boiling water, remaining oil and a pinch of salt. Squeeze half of lemon juice over the top. Cover and simmer on the stovetop 1 hour. Serve hot or at room temperature. Note: To keep artichokes fresh while prepping other ingredients submerge in lemon water.