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Artichokes – Plain Not Stuffed!

ouritalianjourney.com, artichokes

Artichokes

I got this recipe from one of our favorite restaurants in Rome. In Italian and lots of hand gestures, I got the gist of how this was prepared at Cleto’s!

 

Artichokes - Plain Not Stuffed

This is a simple and great way to serve artichokes. I prefer them this way rather than stuffed.
Course Appetizer
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 people

Ingredients

  • Extra Virgin Olive Oil
  • 8 cleaned artichokes
  • 1/2 cup 125 ml white wine
  • 1/2 cup 125 ml water
  • 2 chopped garlic cloves
  • chopped parsley
  • chopped mint
  • Salt and pepper
  • A slice of lemon or a squirt of lemon juice

Instructions

To Clean the Artichokes:

  • Clean artichokes by peeling the outer leaves off. These are hard and won't soften enough to eat. Don't be surprised but you will be taking off quite a few leaves. Cut the stem and leave about 4". I use a potato peeler and clean the stem and some of the area that you just took the leaves off from.
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  • Then cut 1/3 of the tops off.
  • Use a slice of lemon to rub the top part that was cut off and the stem where you peeled. This keeps the artichoke from turning brown.
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Directions

  • In a small bowl, put garlic, parsley, and mint along with salt and pepper.
  • Fill the artichokes with the mixture from above.
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  • In a pot, put artichokes facing down so the stems are facing up.
  • Pour water, white wine, and a little extra virgin olive oil.
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  • Cook covered for 30-45 minutes simmering. Unless you cut the stems very short, (which you could do and just add to the pot) using aluminum foil will allow the stems to be higher than the pot. Careful when removing the foil - you'll get a facial!
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  • Serve on a dish with some of the liquid. Can eat the entire thing and possibly serve with some crusty bread.
    artichoke recipe, ouritalianjourney.com

Notes

Use the same amount of ingredients whether you are cooking 2 or 8 artichokes.
We use Roman artichokes when we can. They are a smaller artichoke and perfect for this recipe. They have very little "fur" by the choke and doesn't even need to be cleaned. Again, sometimes the outer leaves are tough so you just use your teeth to scrape the inside of the leaf without consuming the entire thing.
Then, of course, use a chunk of bread to enjoy the wine/water!
 
ouritalianjourney.com

ouritalianjourney.com

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