Appetizers & Starters |
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Nanu's Roasted Artichokes - 2005
Recipe courtesy of Minna Krumland
INGREDIENTS
PREPARATION
Cut the stem off the artichokes and reserve. Spread leaves apart and cut tips off of leaves. Through the top of the artichoke, remove all the fuzzy stuff with a small spoon, leaving the heart at the base of the artichoke. Place quartered garlic cloves in between the leaves and add salt and pepper down in the leaves. Add some Parmesan cheese in between the leaves. Add garlic, salt, pepper and cheese in the top above the artichoke heart. Arrange in a large Dutch oven, add about 1 1/2 to 2 inches of water. You may add the stems into the bottom of the pan, along with 4 to 6 garlic cloves. Partially cover the pan and simmer on medium until leaves are tender. The bottom of the pan should be dry by then. If it's not, drain of excess water. Add olive oil to cover the bottom of the pan, and cook over medium heat until bottom of the artichokes and the stems are seared and dark.
For dips: simply use Zesty Italian, or a mixture of half Green Goddess dressing and half sour cream
- 4 artichokes
- Garlic cloves -- quartered
- Olive oil
- Parmesan cheese
- Salt & Pepper
PREPARATION
Cut the stem off the artichokes and reserve. Spread leaves apart and cut tips off of leaves. Through the top of the artichoke, remove all the fuzzy stuff with a small spoon, leaving the heart at the base of the artichoke. Place quartered garlic cloves in between the leaves and add salt and pepper down in the leaves. Add some Parmesan cheese in between the leaves. Add garlic, salt, pepper and cheese in the top above the artichoke heart. Arrange in a large Dutch oven, add about 1 1/2 to 2 inches of water. You may add the stems into the bottom of the pan, along with 4 to 6 garlic cloves. Partially cover the pan and simmer on medium until leaves are tender. The bottom of the pan should be dry by then. If it's not, drain of excess water. Add olive oil to cover the bottom of the pan, and cook over medium heat until bottom of the artichokes and the stems are seared and dark.
For dips: simply use Zesty Italian, or a mixture of half Green Goddess dressing and half sour cream
