Sauteed Baby Artichokes

By MKMILLION

Ingredients

• 2 1/2 pounds baby artichokes
• 2 tablespoons all-purpose flour
• salt and pepper
• 1/2 cup olive oil
• 2 teaspoons garlic, minced
• 1/2 teaspoon dried rosemary, crumbled
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon dried basil, crumbled
• 1/4 cup lemon juice
• 2 cups dry white wine
• 1/4 teaspoon dried hot red pepper flakes
• 2 teaspoons fresh parsley, finely chopped

Preparation

Step 1

1. Bend the outer leaves of the artichokes back until they snap off close to the bse and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes. In a small bowl toss the artichokes with the flour and salt and black pepper to taste.
2. In a skillet, heat oil with garlic over moderate heat until it is hot but not smoking and cook the garlic until it is softened. Add the artichokes and saute them over moderately high heat, stirring, for 6 minutes.
3. Stir in rosemary, oregano, basil and lemon juice and cook for 1 minute. Add wine, red pepper flakes, salt and black pepper and simmer uncovered, 25-30 minutes, or until the artichokes are very tender. Add parsley and boil, uncovered, over high heat for 1 minute until thickened slightly.