Behind the Recipes
Braised Baby Artichokes by Divya Gugnani
INGREDIENTS:
16 oz. baby artichokes, trimmed and cut in half lengthwise
1/4 cup extra virgin olive oil
1 cup water
1/4 cup dry white wine
1 garlic clove, minced
1 tsp. lemon zest
1 tsp. parsley, chopped
Kosher salt and black pepper to taste
PREPARATION:
1. In a skillet over high heat, bring the water and wine to a boil. Add the artichokes and cook for 5 minutes. Drain and set artichokes aside.
2. In the same skillet, heat the olive oil. Add the garlic and cook until tender.
3. Add the artichokes, lemon zest and parsley. Season with salt and pepper then sauté until lightly browned. Serve warm.
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