Baked Artichokes
Yield
6 servingsPrep
45 minCook
45 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Medium |
artichokes
|
*
|
| 6 | tablespoons |
rosemary leaves
fresh, finely minced |
|
| 1 | each |
dried red chiles
minced |
* |
| 1 | x |
olive oil
|
*
|
| 1 | x |
lemon
|
*
|
| 6 | tablespoons |
sage
fresh, finely minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | Medium |
artichokes
|
*
|
| 9E+1 | ml |
rosemary leaves
fresh, finely minced |
|
| 1 | each |
dried red chiles
minced |
* |
| 1 | x |
olive oil
|
*
|
| 1 | x |
lemon
|
*
|
| 9E+1 | ml |
sage
fresh, finely minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Snap the bottom outer leaves off each artichoke and discard. Put the artichokes in water acidulated with a few drops oflemon juice to keep them from discoloring. Using a small sharp knife, trim the stems to their tender corres and cut the tops off the leaves. Spread the leaves and scoop and scrape out the choke and any prickly inner leaves with a spoon.
To make the filling, mix the herbs, peperoncino (red dried pepper), salt, pepper and a little olive oil.
Divide the mixture evely and pack it in the artichokes. Stand them in a single layer in a baking pan filled to 1" height with equal amounts of water and olive oil. Sprinkle olive oil liberally over the tops.
Heat the oven to 350℉ (180℃) and bake unti tender, about 45 min. Serve hot, at room temperature, or cold.
