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Artichokes Roman Style

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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

Details

Servings 6

Preparation

Step 1

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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