Roman-Style Artichokes

  • Artichokes
  • Garlic
  • Fresh herbs
  • Olive oil
  • White wine
Peel back some Romanesco artichokes leaving the stems intact. Place the artichokes stem up in a straight-sided pan with garlic, herbs, and plenty of olive oil and white wine—enough to come half way up the artichokes. Bring to a low simmer, cover and steam for about 45 minutes. If the liquid evaporates, add a little water as needed. When done, drizzle with olive oil and season with sea salt.

Tip: The artichokes are done when they are tender when pierced.

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