| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Gourmet/bon, January 199 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Baby artichokes |
| 1 |
tb |
All-purpose flour |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Minced garlic |
| 1/4 |
ts |
Crumbled dried rosemary |
| 1/4 |
ts |
Dried oregano; crumbled |
| 1/4 |
ts |
Dried basil; crumbled |
| 2 |
tb |
Fresh lemon juice; or to taste |
| 1 |
c |
Dry white wine |
| 1/8 |
ts |
Dried hot red pepper flakes; or to taste |
| 1 |
ts |
Finely chopped fresh parsley leaves |
INSTRUCTIONS
Bend the outer leaves of the artichokes back until they snap off close to
the base and remove several more layers of leaves in the same manner until
the white inner leaves are reached. Trim the tips and quarter the
artichokes. In a small bowl toss the artichokes with the flour and salt and
black pepper to taste. In a skillet heat the oil with the garlic over
moderate heat until it is hot but not smoking and cook the garlic until it
is softened. Add the artichokes and sauté them over moderately high
heat, stirring, for 6 minutes. Stir in the rosemary, the oregano, the
basil, and the lemon juice and cook the mixture, stirring, for 1 minute.
Add the wine, the red pepper flakes, and salt and black pepper to taste and
simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes
are very tender. Add the parsley and boil the mixture, uncovered, over high
heat for 1 minute, or until it is thickened slightly.
Serves 2.
Gourmet January 1990
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