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Recipe Name: Artichokes Sauteed In Wine, Roman Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

6 Artichokes, cleaned Roman
3 Tablespoon(s) Olive oil
3 Garlic clove, crushed
1 Cup(s) Dry white wine
Freshly-ground black pepper
to taste
Salt, to taste
Lemon Juice
Cut the cleaned artichokes in half lengthwise. With the flat side down
slice the halves into 1/2-inch pieces. Place in a bowl and toss with
lemon juice to prevent discoloring. Heat a large frying pan and add
the oil and garlic. Saute for just a moment, then add the artichoke
slices. Saute until very lightly browned, about 5 minutes. Add the
wine, cover and simmer until tender, about 15 minutes. Salt and pepper
to taste. HINT: Cleaning an artichoke ROMAN STYLE is simple. Break off
the first two or three rows of the lower outer leaves. Using a paring
knife cut off the top half of the remaining leaves. Do this by holding
the artichoke on its side, cutting down on an angle away from the
stem. Turn the choke as you cut until the purple thistle center is
exposed. Using a grapefruit spoon, remove the purple center, exposing
the meaty artichoke bottom. Cut off the stem, leaving about an inch.
Trim off the tough exterior skin of the stem. Rub the whole choke with
fresh lemon juice to prevent discoloring. Recipe Source: THE FRUGAL
GOURMET by Jeff Smith From the 04-22-1992 issue - The Springfield
Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 07-26-1994 Recipe by:
Jeff Smith Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 128
Calories From Fat: 82
Total Fat: 9.5g
Cholesterol: 0mg
Sodium: 75.4mg
Potassium: 80.6mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.1g
Protein: 1.5g

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