From, "True Grits. . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 8 small artichokes, trimmed
  • 1 quart water
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons butter or margarine
  • 3 cloves of garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1/2 cup white wine

* Cut the artichokes into quarters.  Place in a mixture of the water and lemon juice in a bowl.  Let stand for several minutes; drain well.
* Heat the olive oil and butter in a medium skillet.  Add the artichokes and garlic.  Brown lightly on all sides.
* Stir in the parsley, basil, oregano, rosemary, salt, pepper and wine.  Steam, covered, over low heat for 20 minutes or until the artichokes are tender-crisp.  Cook, uncovered, for several minutes longer if necessary to reduce excess liquid.
* Note:  You may substitute canned artichoke hearts if small fresh artichokes are not available.


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