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Recipe: Artichokes Braised In White Wine With Garlic And Parsley
Similar Categories: Artichokes, Braised, White, Wine, Garlic, Parsley
Artichokes Braised in White Wine with Garlic & Parsley
Yield: 4 Servings
1 Lemon; halved
3 lg Artichokes; (about 2 lb)
3 tb Extra-virgin olive oil
3 md Cloves garlic; minced
3/4 ts Salt
1 1/3 c Dry white wine
2 tb Minced fresh parsley leaves
Squeeze the lemon halves into a large bowl of cold water and drop in the
lemon halves too. Working with 1 artichoke at a time, bend back and snap
off the tough outer leaves. Remove several layers until you reach the
leaves that are mostly pale green or yellow except for the tips. With a
sharp knife, slice off the dark green pointed tip of the artichoke. Trim
the end of the stem and use a vegetable peeler to peel the outer layer of
the stem. Use the peeler to remove any dark green leaf bases that may
surround the top of the stem. Quarter the artichoke lengthwise, leaving a
part of the stem attached to each piece. Slide a small, sharp knife under
the fuzzy choke and cut toward the leaf tips to remove it. Drop the cleaned
quarters into the bowl of cold lemon water. Repeat with the remaining
artichokes. Set aside.
Heat the oil in a large frying pan. Add the garlic and cook over medium
heat until golden, about 2 minutes. Drain the artichokes and add them to
the pan along with 1 lemon half. (Discard the other lemon half.) Sprinkle
the salt over the artichokes and stir to coat them with the oil.
Add the wine and bring to a boil. Reduce the heat, cover and simmer,
turning the artichokes occasionally, until they are quite tender, 35 to 40
minutes. There should be some liquid remaining in the pan. Stir in the
parsley and adjust the seasonings. Serve immediately.
Per serving: 178 calories, 3 gm protein, 12 gm carbohydrates, 9 gm fat, 0
mg cholesterol, 1 gm saturated fat, 532 mg sodium, 5 gm dietary fiber.
Yield: 4 Servings
1 Lemon; halved
3 lg Artichokes; (about 2 lb)
3 tb Extra-virgin olive oil
3 md Cloves garlic; minced
3/4 ts Salt
1 1/3 c Dry white wine
2 tb Minced fresh parsley leaves
Squeeze the lemon halves into a large bowl of cold water and drop in the
lemon halves too. Working with 1 artichoke at a time, bend back and snap
off the tough outer leaves. Remove several layers until you reach the
leaves that are mostly pale green or yellow except for the tips. With a
sharp knife, slice off the dark green pointed tip of the artichoke. Trim
the end of the stem and use a vegetable peeler to peel the outer layer of
the stem. Use the peeler to remove any dark green leaf bases that may
surround the top of the stem. Quarter the artichoke lengthwise, leaving a
part of the stem attached to each piece. Slide a small, sharp knife under
the fuzzy choke and cut toward the leaf tips to remove it. Drop the cleaned
quarters into the bowl of cold lemon water. Repeat with the remaining
artichokes. Set aside.
Heat the oil in a large frying pan. Add the garlic and cook over medium
heat until golden, about 2 minutes. Drain the artichokes and add them to
the pan along with 1 lemon half. (Discard the other lemon half.) Sprinkle
the salt over the artichokes and stir to coat them with the oil.
Add the wine and bring to a boil. Reduce the heat, cover and simmer,
turning the artichokes occasionally, until they are quite tender, 35 to 40
minutes. There should be some liquid remaining in the pan. Stir in the
parsley and adjust the seasonings. Serve immediately.
Per serving: 178 calories, 3 gm protein, 12 gm carbohydrates, 9 gm fat, 0
mg cholesterol, 1 gm saturated fat, 532 mg sodium, 5 gm dietary fiber.
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