This is a classic recipe for artichoke hearts sauteed with butter and garlic. Mix with pasta, brown rice, or eat with country bread. Serves 4.
8 large globe artichokes
Couple of tablespoons olive oil
4 cloves garlic, minced
1/2 cup white wine
Sea salt of choice
Tellicherry Black Pepper, or pepper of choice
1-2 tablespoons unsalted butter
Parmesan cheese, grated, optional
Cut artichokes in half lengthwise. Remove outer leaves and, using a paring knife, trim down to the heart. Trim away the leaf tips, choke, and stems. Cut hearts in 6 wedges, rub with lemon juice to prevent browning, and set aside on a plate. Heat olive oil in a skillet over medium heat. Add artichoke hearts and saute until tender, 5 minutes or so. Add garlic and cook, stirring, for 30 seconds. Add the white wine and reduce to a couple of tablespoons. Season with sea salt. Add some Tellicherry Black Pepper, or pepper of choice, and mix well. Toss in a tablespoon or so of butter and some grated Parmesan cheese, if you like. Serve with bread or mix with grains or pasta.
Recipe Copyright Deirdre Davis 2020
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