ROMAN-STYLE ARTICHOKES

Roman-Style Artichokes image

Number Of Ingredients 8

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2 cloves large garlic, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint or 1/2 teaspoon dried marjoram
salt and freshly ground black pepper
1/4 cup olive oil
8 medium fresh artichokes, prepared for stuffing
To prepare whole artichokes, see INFORMATION AND SPECIAL TECHNIQUES:
1/2 cup dry white wine

Steps:

1 In a small bowl, stir together the garlic, parsley, and mint or marjoram. Add salt and pepper to taste. Stir in 1 tablespoon of the oil. 2 Gently spread the leaves of the artichokes and push some of the garlic mixture down into the center. Squeezing the artichokes slightly to hold in the filling, place them stem-side up in a pan just large enough to hold them upright. Pour the wine around the artichokes. Add water to a depth of 3/4 inch. Drizzle the artichokes with the remaining oil. 3 Cover the pan and bring the liquid to a simmer over medium heat. Cook 45 minutes or until the artichokes are tender when pierced with a knife. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves