SIZZLED ARTICHOKES
4 uncooked artichokes. trimmed and quartered
1/4 cup olive oil or vegetable oil
2 cloves garlic, pressed
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup dry white wine or vermouth
Salt and pepper to taste
Slice whole artichokes in half, cut out the thistle and choke section and quarter.
Heat oil in a frying pan over medium heat and add artichoke quarters, turning until they begin to brown.
Add remaining ingredients, reduce heat, cover, and simmer 25 minutes.
Makes 4 servings
Source: Newspaper recipe clipping: Chicago Tribune, May 22, 1980
4 uncooked artichokes. trimmed and quartered
1/4 cup olive oil or vegetable oil
2 cloves garlic, pressed
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup dry white wine or vermouth
Salt and pepper to taste
Slice whole artichokes in half, cut out the thistle and choke section and quarter.
Heat oil in a frying pan over medium heat and add artichoke quarters, turning until they begin to brown.
Add remaining ingredients, reduce heat, cover, and simmer 25 minutes.
Makes 4 servings
Source: Newspaper recipe clipping: Chicago Tribune, May 22, 1980
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