INGREDIENTS:
* Cut the artichokes into quarters. Place in a mixture of the water and lemon juice in a bowl. Let stand for several minutes; drain well.
* Heat the olive oil and butter in a medium skillet. Add the artichokes and garlic. Brown lightly on all sides.
* Stir in the parsley, basil, oregano, rosemary, salt, pepper and wine. Steam, covered, over low heat for 20 minutes or until the artichokes are tender-crisp. Cook, uncovered, for several minutes longer if necessary to reduce excess liquid.
* Note: You may substitute canned artichoke hearts if small fresh artichokes are not available.
SERVES: 4
- 8 small artichokes, trimmed
- 1 quart water
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 tablespoons butter or margarine
- 3 cloves of garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1/2 cup white wine
* Cut the artichokes into quarters. Place in a mixture of the water and lemon juice in a bowl. Let stand for several minutes; drain well.
* Heat the olive oil and butter in a medium skillet. Add the artichokes and garlic. Brown lightly on all sides.
* Stir in the parsley, basil, oregano, rosemary, salt, pepper and wine. Steam, covered, over low heat for 20 minutes or until the artichokes are tender-crisp. Cook, uncovered, for several minutes longer if necessary to reduce excess liquid.
* Note: You may substitute canned artichoke hearts if small fresh artichokes are not available.
SERVES: 4
