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Carciofi Arrostiti

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This classic Italian dish of roasted artichokes basted with a delicious mixture of white wine, oregano, chile flakes, and garlic is sure to please family and friends!

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Ingredients

  • 1 1/2 cups olive oil
  • 1 1/2 cup dry white wine
  • 2 tablespoons dried oregano
  • 2 to 3 teaspoons crushed red chile flakes (or less to taste)
  • 12 cloves garlic, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 6 globe artichokes, stemmed

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Heat oven to 500°F.

In a medium bowl, whisk together oil, wine, oregano, chile flakes, garlic, and salt and pepper; set aside. Cut 1 inch off top of each artichoke and gently pull leaves apart to open artichokes. (I'd also cut the sharp tips with scissors).

Place them, standing up on their bases, in a small roasting pan or dish large enough to hold them in one layer. Pour oil mixture over each artichoke, making sure it reaches in between all leaves. Cover with aluminum foil, and bake for 45 minutes. Uncover, and bake, basting often with juices, until browned and tender, about 30 minutes more. Let cool for 10 minutes before serving warm with pan juices.


Serve with pan juices or a dipping sauce.

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