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

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