1 1/4 pounds baby artichokes
1 tbsp all-purpose flour
1/4 cup olive oil
1 tsp minced garlic
1/4 teaspoon crumbled dried rosemary
1/4 tsp dried oregano, crumbled
1/4 tsp dried basil, crumbled
2 tbsp fresh lemon juice, or to taste
1 cup dry white wine
1/8 tsp dried hot red pepper flakes, or to taste
1 tsp finely chopped fresh mint leaves
Bend the outer leaves of the artichokes back till they snap off near the foundation and eliminate a couple of layers of leaves in precisely the exact same way until the white interior leaves are attained. Reduce the ideas and quarter the artichokes. In a small bowl toss the artichokes with the salt and flour and black pepper to taste. In a skillet heat the oil with the garlic over medium heat until it’s hot but not smoking and cook the garlic until it’s softened.
Add the artichokes and sauté them over moderately significant heat, stirring, for 6 minutes. Stir in the rosemary, the oregano, the basil, as well as the lemon juice and cook the mixture, stirring, for 1 minute. Add the wine, the red pepper flakes, and salt and black pepper to taste and simmer the mixture, covered, for 25 to 30 minutes, or until the artichokes are extremely tender. Add the skillet and boil the mixture, uncovered, over high heat for 1 minute, or until it’s thickened slightly.
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