Artichoke Hearts Recipe
Ingredients
2 large artichokes
1/2 cup water
2 tablespoons lemon juice
Juice of 1/2 lemon
1 clove garlic, pressed
2 tablespoons dry white wine
2 tablespoons olive oil
Pinch of dried basil
Salt and freshly ground pepper
Directions
Snap off the bottom leaves, then trim the bulb with a sharp knife to remove all tough leaf fibers.
Trim the stem and top; quarter the bulb lengthwise and remove the choke.
Combine water and 2 tablespoons lemon juice.
Slice the artichoke lengthwise into thin wedges and rinse in the acidulated water.
Combine the remaining ingredients, and stir in the artichoke wedges, tossing to blend flavors and coat the pieces.
Seal in heavy duty aluminum foil.
These go well with Steak au Poivre, Beef Bird Casserole or Stuffed Lamb.
Trim the stem and top; quarter the bulb lengthwise and remove the choke.
Combine water and 2 tablespoons lemon juice.
Slice the artichoke lengthwise into thin wedges and rinse in the acidulated water.
Combine the remaining ingredients, and stir in the artichoke wedges, tossing to blend flavors and coat the pieces.
Seal in heavy duty aluminum foil.
These go well with Steak au Poivre, Beef Bird Casserole or Stuffed Lamb.
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