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home > recipes > vegetables > carciofi al forno
from Tipperary, Ireland Serves 4 12 to 16 baby artichokes 1/4 cup olive oil 1 cup dry white wine 3 cloves garlic, peeled and crushed Topping: 1 cup bread crumbs (preferably homemade) salt and pepper 1 tablespoon lemon zest, finely chopped 1 Tablespoon Fresh Lemon Juice 3 Tablespoons Finely Chopped Fresh Parsley 2 Tablespoons Olive Oil Additional Oil For Drizzling Preheat the oven to 375 degrees F. Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves. Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest. In a casserole dish large enough to hold all of the artichokes, add the artichokes, the garlic, olive oil and white wine. Add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender. Usually this will take between 20 to 30 minutes. Remove the artichokes from the oven, and increase the temperature to 400 degrees F. Pour off any excess liquid from the cooked chokes, and set aside. Mix together the ingredients listed for the topping, and sprinkle this over the artichokes in the casserole dish. Drizzle on a little additional olive oil, and bake the artichokes just until the topping becomes golden brown. Serve immediately, or at room temperature.

Carciofi al Forno


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(posted April 25, 2011)

from Tipperary, Ireland

Serves 4

12 to 16 baby artichokes
1/4 cup
olive oil
1 cup
dry white wine
3 cloves
garlic, peeled and crushed

Topping:
1 cup
bread crumbs (preferably homemade)
salt and pepper
1 tablespoon
lemon zest, finely chopped

1 Tablespoon Fresh
Lemon Juice

3 Tablespoons Finely Chopped Fresh
Parsley

2 Tablespoons
Olive Oil

Additional Oil For Drizzling

Preheat the oven to 375 degrees F.
Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves. Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest.

In a
casserole dish large enough to hold all of the artichokes, add the artichokes, the garlic,
olive oil and white
wine. Add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender. Usually this will take between 20 to 30 minutes.

Remove the artichokes from the oven, and increase the
temperature to 400 degrees F. Pour off any excess liquid from the cooked chokes, and set aside. Mix together the ingredients listed for the topping, and sprinkle this over the artichokes in the casserole dish. Drizzle on a little additional
olive oil, and bake the artichokes just until the topping becomes golden brown. Serve immediately, or at room temperature.



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