Extra-Virgin Olive Oil and Artichokes

Make Ahead The artichokes can be refrigerated overnight. Rewarm gently in the oil before serving.

Extra-Virgin Olive Oil and Artichokes
Extra-Virgin Olive Oil and Artichokes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large artichokes

  • 1

    lemon, halved, plus 2 teaspoons fresh lemon juice

  • 1/4

    cup extra-virgin olive oil, preferably Spanish

  • 1/4

    cup dry white wine

  • 1/2

    cup water

  • 4

    garlic cloves, coarsely chopped

  • Salt

Directions

Squeeze the juice from the lemon into a bowl of water. Working with 1 artichoke at a time, break off the stem and snap off the dark outer leaves. Using a serrated knife, cut off the remaining leaves at the top of the base. Using a small, sharp knife, trim the base. Using a spoon or a melon baller, scoop out the hairy chokes. Rub the artichoke bottom all over with the cut lemon and drop it in the water. 2 In a medium saucepan, combine the olive oil, wine, water and garlic and bring to a simmer. Add the artichoke bottoms and a large pinch of salt and simmer over moderately low heat until tender, about 12 minutes. Let the artichokes cool slightly in the cooking liquid, then add the 2 teaspoons of lemon juice and season with salt. Serve warm or at room temperature.

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