Ingredients
- 6 artichokes hearts, cleaned and quartered (24 count)
- 1 cup lemon juice
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 bay leaf
- 2 tablespoons finely chopped thyme
- 1 tablespoon minced garlic
- 4 ounces white wine
- 2 cups extra-virgin olive oil
- Chopped parsley, for garnish
Directions
Preheat oven to 350 degrees F.
Mix the artichokes and all other ingredients except chopped parsley into a medium bowl. Toss together and put into a Dutch oven. Bring to a boil on top of the stove, cover with aluminum foil and place in the oven. Cook until soft, about 1 hour. Serve sprinkled with parsley.
Note: The artichokes will keep for up to 3 weeks, refrigerated, in the cooking liquid.
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By bsb1485_13108782
Seattle, 87
on August 28, 2010
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There is noone who likes artichokes better than I do and I was so looking forward to preparing this dish that I swallowed my bettered judgement and laid out a bundle for the artichokes and lemons. The recipe was followed slavishly and unfortunately produced a dish that was perilously close to inedible. The artichokes were so bitter and acidic from the lemon that the rest of the dish was abandoned. Is it that the recipe is wrong? A full cup of lemon juice.......Really?
By shiela3_3328365
haiku, HI
on June 15, 2007
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This recipe is easy and everyone whom I have served it to has raved.
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