Name: Sauteed Artichokes with Garlic and Rosemary
Ingredients: 8 lg Globe artichokes; 4 tb Extra virgin olive oil; 4 Cloves garlic peeled; left whole; 1/2 c Dry white wine; 2 tb Fresh rosemary leaves; chopped; 1/4 c Fresh parsley; chopped

The very happiest persons I have ever met with have been departing believers. The only people for whom I have felt any envy have been dying members of this very church, whose hands I have grasped in their passing away. Almost without exception I have seen in them holy delight and triumph. And in the exceptions to this exceeding joy I have seen deep peace, exhibited in a calm and deliberate readiness to enter into the presence of their God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

8	lg	Globe artichokes
4	tb	Extra virgin olive oil
4		Cloves garlic peeled; left whole
1/2	c	Dry white wine
2	tb	Fresh rosemary leaves; chopped
1/4	c	Fresh parsley; chopped

INSTRUCTIONS

Trim artichokes to tender leaves, quarter and remove choke. Boil in salt
water until just tender, about 6 to 7 minutes. Refresh in ice water.
In a 12- to 14- inch saute pan, heat oil until smoking. Add garlic and
artichokes and saute until light golden brown and slightly crusty. Add wine
and cook until almost evaporated. Add rosemary and parsley, season with
salt and pepper and serve.
Yield: 4 servings
NOTES : Recipes for #ME1A11 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A11
Posted to MC-Recipe Digest V1 #1023 by Sue <[email protected]> on Jan 19,
1998

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