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! Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Braised Roman Artichokes Braised Roman Artichokes Recipe | RecipeSavants.com PT1H10M Serves 6 Ingredients: 1 Lemon 6 Medium Fresh Artichokes 0.5 Cup Dry White Wine 0.33 Cup Extra-Virgin Olive Oil 1 Teaspoon Coarse Salt 0.25 Teaspoon Red Pepper Flakes 0.25 Cup Fresh Flat-Leaf Parsley Leaves 2 Tablespoons Garlic 1 Tablespoon Fresh Oregano Leaves 1 Tablespoon Fresh Mint Leaves 0.5 Cup Water Preheat 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.

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