| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Italian, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
White wine |
| 1 |
oz |
Fresh rosemary |
| 4 |
oz |
Virgin olive oil |
| 2 |
oz |
Lemon juice |
| 2 |
|
Cloves garlic — chopped |
| 10 |
oz |
Water |
| 1 |
ts |
Black peppercorns |
| 4 |
md |
Artichokes — stems cut to 1 |
INSTRUCTIONS
5 "
Combine first 7 ingredients in an ovenproof casserole. Add artichokes. Bake
covered in preheated 375-degree oven 30 to 40 minutes until tender. Remove
artichokes from liquid, put on tray to cool. Cut in quarters. Serve at room
temperature.
Recipe By : Carlucci on Halsted Street, Chicago
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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