Neapolitan Artichokes with Olives and Capers

Instructions

  1. Wash the artichokes, remove the tough leaves and stalks
  2. Cut the artichokes into wedges and dip them in water acidulated with lemon juice so as they do not blacken
  3. Heat 4 tablespoons of oil with 2 tablespoons of minced parsley, garlic, drained capers and olives
  4. Combine the drained artichokes and cook for 5 minutes
  5. Blend with the wine and wet flush with the broth
  6. Season with salt and pepper and cook covered for 20 minute
  7. Remove the lid and continue cooking for 15 minutes
  8. Serve.

          by Sale&Pepe – Mondadori – Aprile 2011

Ingredients

  • 1,5kg artichokes
  • 1 lemon
  • 1 clove of garlic
  • 1 bunch of parsley
  • 30 gr pitted black olives
  • 1 tablespoon of salted capers
  • vegetable broth
  • 1/2 cup of dry white wine
  • extra virgin olive oil
  • salt
  • pepper