Recipe by canarygirl
Very easy, and quite elegant. Serve as a first course with crusty french bread for dipping....mmmmm!
Top Review by Miss Annie
An excellent appetizer! The flavors of the lemon, wine and garlic are hard to beat. I only used 1/2 cup of the white wine so I wouldn't overpower the delicate artichokes. For added color, I garnished with minced parsley. It was beautiful, and the taste was wonderful. Everyone did enjoy eating this flavorful dish. Thanks for sharing this keeper, canarygirl! I will definately make this one again. Tasty and easy, who could ask for more?
- 1 can quartered artichoke heart, drained
- 2 cloves garlic, mashed
- 1⁄2 lemon, juice of
- salt and pepper
- 1⁄2 cup finely chopped parsley
- 1⁄2-1 cup white wine
- 1 tablespoon olive oil