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Artichokes Roman Style Print Email


Carciofi alla Romana

6 each long stemmed artichokes
1 each lemon
.75 cups mint leaves, chopped
4 each garlic cloves, minced
Kosher salt
1 cup extra virgin olive oil
2 cups white wine
Freshly ground black pepper
Radicchio and watercress for garnish

1. Clean the artichokes by pulling off the tough outer leaves until you get down to the leaves that are mostly yellow. Peel the stem with a sharp paring knife and then slice about 1 off the tip of the artichoke. Spread open the leaves and scoop out the hairy center. Rub the outside of the artichokes with the cut lemon.
2. In a small bowl, combine the mint, garlic, and about 2 tsp of salt. Pack about 2 tbsp in between the leaves of the artichokes and place a bit in the center.
3. Pour .50 cup of the olive oil in a saucepan. Place the artichokes stem side up into the oil. Add the remaining oil and the wine over the top of the artichokes. Cover and cook over medium to low heat for about 40 minutes or until the artichokes are tender at the base of the stem. Season to taste with salt and pepper.
4. Transfer the artichokes to a platter and cool. Cook the juices in the pan until reduced by half. Drizzle the artichokes with the reduced liquid to serve and serve at room temperature. Garnish the dish with radicchio and watercress. Serves 6 Chef Ben Davis, Tonys
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