Artichokes Roman Style

Artichokes Roman Style
Artichokes Roman Style

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    lemon

  • 6

    artichokes 8-10 oz ea

  • 1/2

    c dry white wine

  • 1/4

    c olive oil ++

  • 1/2

    c water

  • 1

    tsp coarse salt

  • 1/4

    tsp red pepper flakes ++

  • 2

    tbsp minced garlic

  • 2

    tbsp chopped fresh flat leaf parsley

  • 1

    tbsp chopped fresh oregano leaves

  • 1

    tbsp chopped fresh mint leaves

Directions

Preheat oven to 350. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1" from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise. scrape fuzzy choke from heart with a spoon and transfer to lemon water. Drain artichokes and place cut side up in a wide shallow oven proof pot. Pour wine, oil and water over and sprinkle with salt red pepper flakes, garlic and herbs. Bring to a boil over high heat. Cover, transfer to oven and braise until artichokes are tender, about 45 min. Drizzle with oil, sprinkle with red pepper flakes and serve with pan juices.

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