Artichokes Roman Style
By á-2799
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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