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Artichokes: Artichokes with Wine and Capers

Source of Recipe

Cook Now, Serve Later


List of Ingredients


2 quarts water
4 medium artichokes
1/4 cup olive oil
1/2 cup dry white wine
2 tablespoons minced parsley
2 cloves garlic, minced
1 tablespoon drained capers
1/2 teaspoon black pepper


Recipe

In large saucepan, bring water to boil over medium high heat. Reduce heat to medium, add artichokes, and cook covered for 15 minutes. Drain in colander and then pat dry on paper toweling. Remove a layer or two of tough outer leaves, then cut off tips of remaining leaves and trim stems. Quarter artichokes lengthwise and scrape out the chokes with sharp paring knife. Heat the oil in heavy 12" skillet over medium low heat for 1 minute.

Add the artichokes and saute gently for 1 minute, then add the wine. Cook, covered, until the artichokes are tender with pierced with a knife, 15-20 minutes. May need to add a little water to prevent sticking. Transfer the artichokes to a serving platter. Stir parsley, garlic and capers into the skillet, then spoon the skillet mixture over the artichokes and sprinkle with pepper. May be served hot or at room temperature.