Artichokes, Roman Style

[Guest guest]

These are just a couple of recipes I recently found and formatted into

mastercook, so I thought I'd send them along. I have not tried them, but they

do look tasty and healthy.

Marie

 

 

* Exported from MasterCook *

 

Artichokes, Roman Style

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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juice of 1 lemon

4 large artichokes

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh mint

2 garlic cloves -- minced

4 tablespoons olive oil

large pinch salt -- plus more, to taste

1/2 cup dry white wine

1/2 cup water

 

Fill a bowl three-fourths full of water and add the lemon juice. Working

with 1 artichoke at a time and starting at the base, break off 3 or 4 rows

of the tough outer leaves, snapping them downward, until you reach the

pale yellow-green inner leaves, which are tender enough, when cooked, to

eat in their entirety. Cut off about 1 inch from the top of the artichoke.

Using a small, sharp knife, cut off the bottom of the stem and then peel

the stem until it is a pale green. Trim away any tough green parts from

the base. Drop the trimmed artichoke into the lemon water to prevent

browning and put an inverted plate in the bowl to keep the artichoke

submerged. Repeat with the remaining artichokes.

 

In a small bowl, combine the parsley, mint, garlic, 2 Tbs. of the olive

oil and large pinch salt and stir to mix well.

 

One at a time, remove the artichokes from the lemon water and, using your

fingertips, gently open them slightly (like a flower) to expose the choke.

Using your fingers, pull out the prickly inner leaves and discard. Using a

sharp-edged spoon, scoop out and discard the hairy chokes. Spoon

one-fourth of the herb mixture into each artichoke cavity.

 

In a 4-quart saucepan over medium heat, warm the remaining 2 Tbs. olive

oil. Add the artichokes, stem ends up, and then add the wine and water.

Bring to a simmer, cover and adjust the heat to maintain a gentle simmer.

Cook until the artichoke bottoms are tender when pierced, about 30

minutes.

 

Transfer the artichokes to a platter, stem ends up. Taste the cooking

liquid; add salt if needed, then reduce over medium-high heat to about 1/4

cup. Spoon over the artichokes. Serve warm (not hot) or at room

temperature.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Lifestyles Series,Classic Pasta at

Home,by Janet Fletcher (Time-Life Books, 1998). "

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Per Serving (excluding unknown items): 203 Calories; 14g Fat (62.1%

calories from fat); 4g Protein; 14g Carbohydrate; 7g Dietary Fiber; 0mg

Cholesterol; 124mg Sodium. Exchanges: 2 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : Rome's Campo dei Fiori market offers some of the world's

most beautiful artichokes, which are given the following

treatment in countless Roman homes and restaurants.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0