Artichokes in white wine with parsley
4 servings
20 minutes
Artichokes in white wine with parsley is an exquisite dish of Italian cuisine, embodying the lightness and sophistication of Mediterranean flavor. This recipe has roots in Roman culinary traditions, where artichokes were valued for their tender, slightly nutty taste. White wine adds a subtle acidity, while garlic and parsley contribute freshness and aroma. Olive oil enriches the texture, making the dish soft and silky. It is served as a light appetizer or a side dish to meat and fish, pairing beautifully with a glass of white wine to highlight its elegant notes.
1
Clean the artichokes from old leaves and cut about a third off the top. Immediately place them in a bowl of cold water with half a lemon to prevent browning.
- Artichokes: 12 pieces
- Lemon: 1 piece
2
In a pot, mix halved garlic cloves, wine, half a lemon, and artichokes. Cook over medium heat until tender. Drain and transfer to a bowl.
- Garlic: 2 cloves
- Dry white wine: 1 glass
- Lemon: 1 piece
3
Add olive oil, salt, pepper, and parsley. Squeeze juice from the second half of the lemon and mix. Chill at room temperature.
- Olive oil: 4 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
- Chopped parsley: 3 tablespoons
- Lemon: 1 piece
