FROM SAVEUR MAGAZINE, March 2011 issue - Soul of Sicily
INGREDIENTS: 3/4
cup OLIVE OIL 3/4 cup DRY WHITE WINE 1 tablespoon DRIED OREGANO 1 teaspoon crushed RED CHILE FLAKES 6 cloves GARLIC, finely chopped KOSHER SALT and freshly ground BLACK PEPPER 2 large, fresh ARTICHOKES, stemmed
DIRECTIONS: - Heat oven to 500 degrees.
- In a medium bowl, whisk together oil, wine, oregano, chile flakes, garlic,
salt and pepper; set aside.
- Wash and drain the artichokes; cut 1-inch off the top of each artichoke, snip off thorns at the ends of each leaf.
- With a sharp, heavy knife, cut each artichoke
in half, lengthwise.
- Spoon
the mixture over each artichoke, making sure you also spoon some between the leaves from the outside.
- Place, cut-side down in a roasting pan or pyrex
baking dish, (make sure the pan is not too large, keeping them close together.
- Cover the pan with aluminum foil, sealing around the edges. Bake for 45 minutes.
- Uncover, turn the artichokes over, (cut-side up).
- Roast for another 10-15 minutes, basting often with juices.
- Let cool for 10 minutes before serving warm with
pan juices. (Delicious cold, too!)
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