Roman Style Artichokes
Source of Recipe
dralstin (adapted from good housekeeping)
List of Ingredients
4 med artichokes
1/2 lemon
3 lg mint springs (plus 1/4 c loosely packed mint leaves)
2 garlic cloves finely chopped
1/2 c dry white wine
fresh ground black pepper
Recipe
Trim artichokes: with each artichoke on its side, cut off 1" off the top with a serrated knife. Trim stem end, then cut off stem level with bottom of artichoke. Peel the cut off stem with a potato peeler. Bend back dark outer leaves just from around base of artichoke; snap off & disgard. With kitchen shears, trim any thorny tips from remaining leaves. Rub the lemon all over each artichoke and stem to help prevent discoloring.
In large saucepot saute mint sprigs, and garlic in wine, cook 3 minutes stirring frequently. Add pepper & 1 C water. Heat to boiling. Reduce heat to med. Place articokes, stem sides down, and stems in boiling liquid in saucepot. Cover & cook for 30-40 min or until knife inserted in bottom of artichokes goes in easily.
Transfer artichokes w/ cooking liquid to 4 shallow soup bowls; serve warm or cool to room temp. Sprinkle with remaining chopped mint.
Eat them like you do any other artichoke..
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