While many people are familiar with artichoke dip, some may not know how delicious this spring veggie is for other dishes. Artichokes are native to the Mediterranean region, and were prized by the Romans, who inspired this recipe. The artichokes are braised in the oven in a sauce of white wine, olive oil, garlic, and fresh herbs. It is perfect for a spring brunch!
RecipeSavants.comWhile many people are familiar with artichoke dip, some may not know how delicious this spring veggie is for other dishes. Artichokes are native to the Mediterranean region, and were prized by the Romans, who inspired this recipe. The artichokes are braised in the oven in a sauce of white wine, olive oil, garlic, and fresh herbs. It is perfect for a spring brunch!Smart Recipes, European Recipes, Vegetables Recipes, RecipesVegetablesEuropeanBraised Roman ArtichokesPT1H10MServes 6
Ingredients:
1 Lemon6 Medium Fresh Artichokes0.5 Cup Dry White Wine0.33 Cup Extra-Virgin Olive Oil1 Teaspoon Coarse Salt0.25 Teaspoon Red Pepper Flakes0.25 Cup Fresh Flat-Leaf Parsley Leaves2 Tablespoons Garlic1 Tablespoon Fresh Oregano Leaves1 Tablespoon Fresh Mint Leaves0.5 Cup WaterPreheat the oven to 350 degrees. Cut the lemon in half and squeeze juice into a large bowl of cold water. Add squeezed lemon halves into the same bowl. Trim 1-inch top, outer leaves and green skin of the artichokes. Halve the artichoke lengthwise, scoop out the fuzzy choke from each artichoke’s heart and add artichoke halves to the lemon water. Drain artichokes well. Arrange artichoke halves in a wide, shallow ovenproof pan, cut side up. Place oil, wine and 1/2 cup of water over artichokes and sprinkle with garlic, herbs, red-pepper flakes and salt. Place the pan over high heat and bring to a boil. Cover the pan and immediately, transfer into the oven. Bake for about 45 minutes.Remove from the oven and drizzle with extra oil. Sprinkle the artichokes with red pepper flakes and serve with the topping of pan juices.