Artichokes Sauteed In Wine, Roman Style Recipe

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Ingredients

Directions

Step #1 Cut leaf tips off baby artichokes & trim off tough outer leaves.
Step #2 Cut each artichoke in half & remove the choke.
Step #3 Alternatively, if using large artichokes, cut out hearts, reserving remainder for another use.
Step #4 as soon as possible drop cut artichokes into bowl of water to which you have added lemon juice to prevent discoloration.
Step #5 Heat olive oil in large frying pan over low heat/flame.
Step #6 Add onion, drained artichokes, herbs, salt & pepper & wine.
Step #7 Cook, or until tender, covered 45 mins, stirring from time to time.
Step #8 Serve warm or at about room temp.
Step #9 EACH 142 cals, 5g fat, 36%cff.
Step #10 Recipe from THE VEGETABLE MARKET COOKBOOK by Robert Budwig, 1993, Ten Speed Press.
Step #11 --.
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