Roman artichokes Roman style

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Lemon
  • 4 (approx. 150 g) small purple artichokes
  • 150 ml dry white wine
  • 2 Bay leaves
  • 7-10 Tbsp Salt
  • 8 Stem(s) Mint
  • 1–2 Garlic cloves
  • 4-5 Tbsp Olive oil
  • 7-10 Tbsp Pepper
  • 1-2 TABLESPOONS White wine vinegar
  • 2 Cherry tomatoes to garnish

Directions

  1. 1

    Halve the lemon and squeeze the juice from 1/2 lemon. Cut the other half into slices. Cut the artichoke stalk to about 2 cm below the flower and peel. Cut off the top 1/3 of the artichokes. Remove the outer 2 rows of leaves. Sprinkle the artichokes with lemon juice

  2. 2

    Bring wine, 200 ml water, bay leaves, salt and lemon slices to the boil in a pot. Add the artichokes with the lemon juice and cook covered for about 30 minutes. Artichokes should be covered with liquid

  3. 3

    Wash the mint, shake dry and cut the leaves of 6 stems into small pieces. Peel the garlic and press it through a garlic press

  4. 4

    Remove the artichokes from the water, quench briefly and cut into six. Heat 3 tablespoons of oil in a frying pan. Sauté the artichokes for about 3 minutes. Season with salt and pepper. Add mint, vinegar and garlic and toss for 1-2 minutes. Arrange the artichokes on plates and drizzle with 1-2 tbsp. olive oil. Garnish with halved cherry tomatoes and mint. Roasted bread tastes good with it

Nutrition Facts

KCAL
110 kcal
CARBS
2 g
FATS
10 g
PROTEINS
2 g

Categories & Tags

Main DishesAppetizervery easy