Sauvignon Blanc Artichokes
These little flavor bombs are a cinch to make at home, and with globe artichokes on sale at Oliver’s, now’s the perfect time to get creative and cook it up!
- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
Ingredients
- 8 Globe Artichokes
- 2 Lemons, halved
- Large bowl of water
- 3 c. Sauvignon Blanc
- 1/2 tsp. Sea Salt
- 1 tsp. Dried Oregano
- 1/8 tsp. Dried Thyme
- 1 Bay Leaf, torn in half
- 1 tsp. Black Pepper
- 1/8 tsp. Red Pepper Flakes
- 2 (2 in.) strips Lemon Zest
- 2 Garlic Cloves, lightly crushed
- 4 fresh Thyme Sprigs
- 2 fresh Parsley Sprigs
- 2 fresh Rosemary Sprigs
- 4 tbsp. Extra Virgin Olive Oil
Instructions
Squeeze 3 lemon halves into water and mix; reserve the 4th lemon half. Trim artichokes and place into lemon bath to prevent browning. When all artichokes are trimmed, place in a small pot and add sauvignon blanc wine, dried oregano, dried thyme, reserved lemon, bay leaf, salt, and black pepper. Cover and bring to a boil; reduce heat to simmer and cook until artichokes are tender, about 10 minutes.
Remove artichokes from the pan using a slotted spoon and slice into quarters. Divide the remaining ingredients between to pint sized, resealable jars and pack with cooled artichoke pieces. Ladle in cooking liquid, leaving about 1/2 inch of space at the top of each jar. Seal and store in the fridge for up to one month.
No comments yet. Add the first comment