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The Salty Dog's Blog

Artichokes Sauteed with Garlic and White Wine

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This is a classic recipe for artichoke hearts sauteed with butter and garlic. Mix with pasta, brown rice, or eat with country bread. Serves 4.

8 large globe artichokes
Lemon juice
Couple of tablespoons olive oil
4 cloves garlic, minced
1/2 cup white wine
Sea salt of choice
Tellicherry Black Pepper, or pepper of choice
1-2 tablespoons unsalted butter
Parmesan cheese, grated, optional

Cut artichokes in half lengthwise. Remove outer leaves and, using a paring knife, trim down to the heart. Trim away the leaf tips, choke, and stems. Cut hearts in 6 wedges, rub with lemon juice to prevent browning, and set aside on a plate. Heat olive oil in a skillet over medium heat. Add artichoke hearts and saute until tender, 5 minutes or so. Add garlic and cook, stirring, for 30 seconds. Add the white wine and reduce to a couple of tablespoons. Season with sea salt. Add some Tellicherry Black Pepper, or pepper of choice, and mix well. Toss in a tablespoon or so of butter and some grated Parmesan cheese, if you like. Serve with bread or mix with grains or pasta.

Recipe Copyright Deirdre Davis 2020
Use of content requires permission.

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