Tuscan Style Artichokes
I saved this clip for Tuscan Style Artichokes from a 1999 Food Section recipe but couldn’t find it online to Pin. So here it is for everyone!
- 3 med artichokes, 8 to 10 ounces each
- Juice of 1 lemon
- 1/2 cup olive oil
- 3 Tbs white wine vinegar
- 1/4 cup dry white wine
- 3 large cloves garlic, thinly sliced
- 1 Tbs chopped fresh parsley
- 1 Tbs chopped fresh thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Breadcrumbs/Parmesan for garnish
Preheat the oven to 450°F
Cut each artichoke into quarters lengthwise, dropping them immediately into a bowl of water with the juice of 1 lemon, to avoid discoloring. With a small sharp knife, scoop out and discard the hairy choke.
In a large saute pan, mix the oil, vinegar, wine, garlic, parsley, thyme, salt and pepper. Arrange the artichoke quarters in one layer with one cut side facing down, in the saute pan. Place the pan on the stove top and bring the mixture to a boil over high heat for about 30 seconds. Then place the pan in the oven and roast the artichokes, turning once so that the other cut sides face down, until golden brown and barely tender, about 15 minutes total. The artichoke quarters may be prepared to this point several hours ahead and set aside at room temp.
Pick the artichoke quarters (with tongs, if hot) and allow any excess oil to drip away, Grill the hearts directly over high heat, turning occasionally, until they are nicely browned, 4 to 5 minutes. Sprinkle with breadcrumbs and Parmesan. Serve warm.