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Ingredients
8 Small artichokes, trimmed
1 Quart water
1 Tablespoon lemon juice
2 Tablespoons olive oil
2 Tablespoons butter or margarine
3 Cloves of garlic, minced
1/4 Cup fresh parsley, chopped
1/2 Teaspoon dried basil
2 Teaspoons dried oregano
1/2 Teaspoon dried rosemary
Salt & pepper to taste
1/2 Cup white wine
Instructions
Cut the artichokes into quarters. Place in a mixture of the water and lemon juice in a bowl. Let stand for several minutes; drain well. Heat the olive oil and butter in a medium skillet. Add the artichokes and garlic. Brown lightly on all sides. Stir in the parsley, basil, oregano, rosemary, salt, pepper and wine. Steam, covered, over low heat for 20 minutes or until the artichokes are tender-crisp. Cook, uncovered, for several minutes longer if necessary to reduce excess liquid.
Note: You may substitute canned artichoke hearts if small fresh artichokes are not available.