Nov 8, 2011
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City. This recipe first appeared in our December 2011 issue along with the special feature Italian America.
Credit: Todd Coleman
½ cup olive oil
2 cloves garlic
½ cup white wine
4 large artichokes, outer leaves trimmed, and halved lengthwise
3 lemons, halved and juiced
Kosher salt, to taste
4 tbsp. unsalted butter, cubed Freshly ground black pepper, to taste
Heat oil in an 8-qt. saucepan over medium-high heat. Add garlic; cook until golden brown, about 3 minutes. Add wine, artichokes, lemon juice and spent halves of the lemons, salt, and 10 cups water; boil. Reduce heat to medium-low; cook until artichokes are very tender, about 30 minutes. Transfer artichokes to a serving platter and keep warm. Discard all but 2 cups cooking liquid; return pan with liquid to medium-high heat. Add butter; cook until sauce is thickened, about 15 minutes. Season with salt and pepper; spoon sauce over artichokes to serve.
This article was first published in Saveur in Issue #143