Artichokes alla romana

Yield: 6 servings

Measure Ingredient
6 mediums Artichokes
1 \N Lemon, halved crosswise
2 cups Consomme
1½ cup Olive oil
1 cup Parsley, chpd
1 tablespoon Garlic, chpd
\N \N Salt and pepper


** "The most superbly prepared artichokes I've ever tasted." Tavola Calda da Alfredo, New York, NY Slice tops from artichokes. Remove tough outer leaves and cut off stems to make flat base. Trim off thorny tips using scissors. Rub cut edges with lemon halves. Drop artichokes and lemon into lg pot filled with enough boiling salted water to cover. Cover partially and parboil 10 mins. Remove with slotted spoon and turn upside down to drain. When cool, gently spread leaves, remove fibrous chokes from center with spoon. Preheat oven 400F. Combine consomme, oil, parsley, garlic, salt and pepper in bowl. Place artichokes upright in baking dish and pour consomme mixture evenly over top. Bake until outer leaves begin to turn copper color, 25-35 mins. Baste and broil until tops brown, 3 mins. Serve in soup plates with remaining liquid. S: Fav Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95

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