Ingredients
- 16 baby artichokes
- 1/4 cup olive oil
- 3 cloves of garlic, thinly sliced
- 1/4 cup white wine
- 1/4 cup vegetable stock
Make it step by step
- In a large bowl, fill with water and squeeze in 2 whole lemons. Peel the stems of the baby artichokes and remove the outer leaves. Cut off the tops of the baby artichokes and place in lemon water.
- In a saute pan over medium high heat, add olive oil and garlic. Add artichokes and saute for 3 minutes. Add white wine and vegetable stock. Continue to cook until artichokes are tender and nicely glazed. Season with salt and freshly ground white pepper. Remove from heat and set aside.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sarah Donnell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.