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Ingredients
48 baby artichokes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled and sliced
1 cup water, vegetable stock or chicken stock
1 ½ cups flat-leaf parsley, stems removed
Salt and freshly ground black pepper
Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.
- Step 3
Toss the artichokes with the lemon juice and olive oil in an oven-proof dish. Scatter the garlic on top and drizzle with three-fourths cup of water or stock. Cover and bake about 30 minutes, until the artichokes are tender.
- Step 4
Transfer the cooking liquid and garlic to a blender and add the parsley. Add the remaining one-fourth cup of water or stock. Puree. Season to taste with salt and pepper.
- Step 5
Toss the artichokes with the parsley mixture and serve warm or at room temperature.
Private Notes