INGREDIENTS

INSTRUCTIONS

Cut the cleaned artichokes in half lengthwise. With the flat side down
slice the halves into 1/2-inch pieces. Place in a bowl and toss with
lemon juice to prevent discoloring. Heat a large frying pan and add
the oil and garlic. Saute for just a moment, then add the artichoke
slices. Saute until very lightly browned, about 5 minutes. Add the
wine, cover and simmer until tender, about 15 minutes. Salt and
pepper to taste.
HINT: Cleaning an artichoke ROMAN STYLE is simple. Break off the
first two or three rows of the lower outer leaves. Using a paring
knife cut off the top half of the remaining leaves. Do this by
holding the artichoke on its side, cutting down on an angle away from
the stem. Turn the choke as you cut until the purple thistle center
is exposed. Using a grapefruit spoon, remove the purple center,
exposing the meaty artichoke bottom. Cut off the stem, leaving about
an inch. Trim off the tough exterior skin of the stem. Rub the whole
choke with fresh lemon juice to prevent discoloring.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 04-22-1992
issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-26-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.

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