Preparation:
Trim artichokes to tender leaves, quarter and remove choke. Boil in salt water until just tender, about 6 to 7 minutes. Refresh in ice water.
In a 12- to 14-inch sauté pan, heat oil until smoking. Add garlic and artichokes and sauté until light golden brown and slightly crusty. Add wine and cook until almost evaporated. Add rosemary and parsley, season with salt and pepper and serve.
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A11) |
