I love artichokes. If you are fond of them too, you will like this recipe, too.
This recipe can be used either as a side dish, or an appetizer. It is good at both room temperature, or hot.
Don't be afraid of the anchovies... I used to hate them, but they really aren't bad as a subtle flavoring, and are common a staple in many regional dishes. I have tried many recipes calling for anchovies without using them, and they just don't seem quite right.
HERE
INGREDIENTS 2 quarts water 4 medium, or 12 miniature sized artichokes 1/4 cup olive oil 1/2 cup dry white wine 4 anchovy fillets, chopped 2 tablesoons minced parsley 2 cloves garlic, minced 1 tablespoon drained capers 1/2 teaspoon black pepper In a large saucepan, bring the water to a boil over moderately high heat. Reduce the heat to medium, add the artichokes, and cook, covered, for 15 minutes. Drain the artichokes in a colander, then pat dry on paper toweling. Remove a layer or two of the tough outer leaves, cut off the tips of all the remaining leaves, and trim the stems. Quarter the artichokes lenghtwise and scrape out the chokes with a miniture paring knife. (*Tip...If using miniature artichokes, which have no chokes, simply halve lengthwise.) (*Tip...At this point the artichokes can be cooled to room temperature and stored. Refrigerate, in a tightly covered bowl, for up to two days.) Heat the oil in a heavy 12 inch skillet over moderately low heat for 1 minute. Add the artichokes and saute gently for 1 minute, then add the wine. Cook, covered until the artichokes are tender when pierced with a knife ~ 15-20 minutes. (*Tip...If necessary, add a little water to prevent sticking.) Transfer the artichokes into a serving platter. Stir the anchovies, parsley, garlic, and capers into the skillet, and stir gently. Spoon the skillet mixture over the artichokes. Sprinkle with fresh ground pepper. A nice crisp Chardonney is what I like to have with this dish. Serves 4
In a large saucepan, bring the water to a boil over moderately high heat. Reduce the heat to medium, add the artichokes, and cook, covered, for 15 minutes. Drain the artichokes in a colander, then pat dry on paper toweling. Remove a layer or two of the tough outer leaves, cut off the tips of all the remaining leaves, and trim the stems. Quarter the artichokes lenghtwise and scrape out the chokes with a miniture paring knife. (*Tip...If using miniature artichokes, which have no chokes, simply halve lengthwise.)
(*Tip...At this point the artichokes can be cooled to room temperature and stored. Refrigerate, in a tightly covered bowl, for up to two days.)
Heat the oil in a heavy 12 inch skillet over moderately low heat for 1 minute. Add the artichokes and saute gently for 1 minute, then add the wine. Cook, covered until the artichokes are tender when pierced with a knife ~ 15-20 minutes. (*Tip...If necessary, add a little water to prevent sticking.)
Transfer the artichokes into a serving platter. Stir the anchovies, parsley, garlic, and capers into the skillet, and stir gently. Spoon the skillet mixture over the artichokes. Sprinkle with fresh ground pepper.
A nice crisp Chardonney is what I like to have with this dish.
