Recipe: Artichokes Italian-Style

ARTICHOKES ITALIAN-STYLE

"This piquant vegetable recipe is said to have originated in the ghettos of Rome. It's a prime example of Jewish ingenuity in creating kosher dishes with local ingredients. Serve hot as an appetizer or side dish."

2 tablespoons olive oil
2 cans (14 ounces each) artichoke hearts, drained and patted dry
3 garlic cloves, minced
3 tablespoons fresh lemon juice
2 tablespoons grated Parmesan cheese

In a medium skillet, heat olive oil over high heat. Add artichokes and cook 2 minutes to heat through.

Reduce heat to low. Stir in garlic and lemon juice. Cook 5 minutes longer.

Remove from heat and add Parmesan cheese. Stir gently to mix. Transfer to an oiled broiling pan.

Finish off under preheated broiler to brown at edges, 2 minutes.

Note: This can be made parve by omitting the cheese and seasoning with salt and pepper to taste.

Makes 4 servings
Source: Everyday Cooking for the Jewish Home by Ethel G. Hofman