Appetizers & Snackscountryliving
Roman-Style Braised Baby Artichokes
Enjoy this centuries old dish alongside roasted chicken and crusty bread.
👥 2 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●knife
- ●pot
📝 Preparation Steps
1
Combine parsley, thyme, mint, and garlic in a bowl.
garlic, chopped2 cloves
2
Juice lemons into a second bowl of water; add rinds to bowl. Working one at a time, trim 1/3 off top of artichoke. Trim the stem and remove the leaves until only the tender inner leaves remain. Use a paring knife to remove the outer rind of the stem and artichoke. Scrape out the choke; place in lemon water. Repeat with remaining artichokes.
lemons2
3
Pat artichokes dry. Rub 1 tablespoon herb mixture on the inside of each artichoke. Place, stem side up, in a medium pot. Season with salt and pepper. Add wine and oil. Bring to a boil over medium-high heat. Cover and reduce to a simmer. Cook until artichokes are easily pierced with a paring knife, 25 to ⏱️ 35 minutes. Transfer artichokes to a platter and drizzle with 1/4 cup cooking liquid. Garnish with remaining herb mixture and grated Parmesan. Serve immediately.
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