Garlic Artichokes

Recipe by Geema
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut off the stems of the artichokes.
  • With a sharp knife (I find a serated knife works well) cut off the top 1/3 of the artichoke.
  • Immediately rub the cuts with a lemon quarter, squeezing a little juice on the cuts to keep it from turning brown.
  • Now cut each artichoke in half through the stem, from the top to the bottom.
  • Use a spoon and/or a knife to completely remove the hairy choke and all the prickly purple leaves inside the artichoke.
  • Melt the 3 tablespoons butter in a large saute pan.
  • Add the garlic and saute over medium low heat to flavor the butter.
  • Arrange the artichoke halves cut side down in the pan.
  • Saute for about 5 minutes or so, until just lightly browned.
  • Add the wine and the seasonings.
  • Reduce heat to very low, cover the pan, and let cook for about 15 to 20 minutes.
  • CHECK THE PAN AFTER 9 OR 10 MINUTES TO BE SURE THERE IS ENOUGH LIQUID IN THE PAN TO PREVENT BURNING.
  • ADD MORE WINE IF NEEDED.
  • Test the doneness of the artichokes by piercing with a fork.
  • It should penetrate easily.
  • Serve the artichoke halves with the rest of the melted butter in a small dish and flavored with as many dashes of hot sauce as you like.
  • Dip the leaves and the delicious heart in the butter and enjoy.
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