Sauteed artichokes with garlic and rosemary
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Globe artichokes |
| 4 | tablespoons | Extra virgin olive oil |
| 4 | Cloves garlic peeled; left whole | |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Fresh rosemary leaves; chopped |
| ¼ | cup | Fresh parsley; chopped |
Directions
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
NOTES : Recipes for #ME1A11 Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A11 Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@...> on Jan 19, 1998