Guido's Artichoko
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
45
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
4 tbsps
Olive Oil3 tbsps
Garlic (minced)1 tbsp
Worcestershire Sauce1 cup
White Wine2 tsps
Sea SaltDirections:
1
Heat oil in a medium stock pot that all 4 artichokes can sit in and not able to roll over
2
Add onions and cook until translucent, then add garlic
3
Reduce heat to medium, to keep garlic from burning
4
Once garlic and onions are cooked, deglaze pot with white wine
5
Add the remaining ingredients and mix together
6
Cut stems off artichokes, leaving 3/4-inch on bottom
7
If tops of artichoke have big thorns remove with scissors
8
Add artichokes to stock pot insuring that they do not roll over on their sides
9
Fill stock pot with water with 2 inches of the artichoke out of the water
10
Boil the mixture, covered for approximately 20 minutes or until a center leaf is removable by tongs
11
When done remove, let cool briefly and serve with mayonnaise or aioli of choice