| 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 <suechef@sover.net> on Jan 19,
1998
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