| Cuisine: Italian | Type: Side Dish | Serves: 4 |
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Source:
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Food Network.com |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 1/2 lbs. baby artichokes 2 T flour Salt and pepper 1/2 cup olive oil 2 tsp. minced garlic 1/2 tsp. crumbled dried rosemary 1/2 tsp. dried basil, crumbled 1/2 tsp. dried oregano, crumbled 1/4 cup fresh lemon juice, or to taste 2 cups dry white wine 1/4 tsp. dried hot red pepper flakes, or to taste 2 tsp. finely chopped fresh parley leaves |
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Instructions:
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Bend the outer leaves of the artichokes back until they snap off close to the base and remove several more layers of leaves in the same manner until the white inner leaves are reached. Trim the tips and quarter the artichokes. In a small bowl toss the artichokes with the flour and salt and black pepper to taste. In a skillet, heat the oil with garlic over moderate heat until it is hot but not smoking and cook the garlic until it is softened. Add the artichokes and saute them over moderately high heat, stirring for 6 minutes. Stir in the rosemary, the oregano, the basil and the lemon juice and cook the mixture, stirring for 1 minute. Add the wine, the red pepper flakes, and salt and black pepper to taste and simmer the mixture, covered for 25 to 30 minutes, or until the artichokes are very tender. Add the parsley and boil the mixture, uncovered, over high heat for 1 minute, or until it is thickened slightly. |
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Related recipes:
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None |
2008-03-15