Sauted artichokes with garlic and rosemary

Yield: 4 servings

Measure Ingredient
8 larges Globe artichokes
4 tablespoons Extra virgin olive oil
4 \N Cloves garlic, peeled, left
\N \N Whole
½ cup Dry white wine
2 tablespoons Chopped fresh rosemary
\N \N Leaves
¼ cup Chopped fresh parsley

Trim artichokes to tender leaves, quarter and remove choke. Boil in salt water until just tender, about 6 to 7 minutes. Refresh in ice water.

In a 12- to 14- inch saute pan, heat oil until smoking. Add garlic and artichokes and saute until light golden brown and slightly crusty.

Add wine and cook until almost evaporated. Add rosemary and parsley, season with salt and pepper and serve.

Yield: 4 servings


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