Artichokes originated in the Mediterranean and have been enjoyed there for centuries. This simple yet sophisticated recipe allows the full flavor of the artichokes to shine. Makes 4 servings
- 2 artichokes
- 2 cloves garlic, mashed
- Juice of 1/2 lemon
- Salt and pepper
- 1/2 cup finely chopped parsley
- 1 cup white wine
- 1 tablespoon olive oil
Cut off the artichoke stems to the base and remove the first outer layer of leaves. Cut the artichokes in half vertically and trim the inner artichoke leaves one inch from the top.
Bring water to a boil in a double boiler or vegetable steamer. Place the artichokes, hearts included, in the double boiler or steamer and cover. Cook for about a 25 minutes, or until leaves are cooked, but still firm. Tear off the artichoke leaves and cut out the artichoke heart and place in a bowl.
Heat oil in a sauté pan over medium-high heat. Add garlic, artichoke leaves and hearts, and season with salt and pepper. Sauté garlic and artichokes 3-5 minutes, and add the parsley, wine, and olive oil. Lower heat to medium-low and simmer about 10 minutes. Taste for seasoning and add more salt to taste.
Delicious served hot with crusty whole grain bread.