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.
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.
Yield: serves 6-12
1⁄2 cup olive oil
2 cloves garlic
1⁄2 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.