Braised Artichoke Sauce with White Wine, Garlic, and Lemon
By America's Test KitchenPublished on August 22, 2007
Time
1 hour
Yield
Serves 4 to 6 (Makes enough for 1 lb of pasta)
Ingredients
1 small lemon, zested and halved4 medium artichokes 6 medium cloves garlic, cut into thin slivers1 teaspoon lemon zest, reserved from halved lemon¼ cup olive oil 2 cups dry white wine ¼ cup minced fresh parsley leaves
Before You Begin
The total cooking time is fairly long for this dish, but you can be finished preparing the ingredients in about 20 minutes. Toss this sauce with linguine or other long, thin pasta.
Instructions
- Squeeze lemon juice into large bowl filled with cold water; drop in lemon halves. Remove stems, tough outer leaves, and tips from the artichokes, cut artichokes into quarters, remove chokes, and cut quarters into 1/4-inch wedges. Drop wedges into acidulated water when cut.
- Heat garlic with oil in large braising pan or deep skillet. When garlic starts to sizzle and color, stir in lemon zest, drained artichokes, and wine; bring to simmer; season to taste with salt. Cover pan and simmer until artichokes are tender when pierced with fork, about 40 minutes. Stir in parsley; adjust seasonings. Toss with pasta and serve.
Time
1 hourYield
Serves 4 to 6 (Makes enough for 1 lb of pasta)Ingredients
1 small lemon, zested and halved
4 medium artichokes
6 medium cloves garlic, cut into thin slivers
1 teaspoon lemon zest, reserved from halved lemon
¼ cup olive oil
2 cups dry white wine
¼ cup minced fresh parsley leaves
Ingredients
1 small lemon, zested and halved
4 medium artichokes
6 medium cloves garlic, cut into thin slivers
1 teaspoon lemon zest, reserved from halved lemon
¼ cup olive oil
2 cups dry white wine
¼ cup minced fresh parsley leaves
Ingredients
1 small lemon, zested and halved
4 medium artichokes
6 medium cloves garlic, cut into thin slivers
1 teaspoon lemon zest, reserved from halved lemon
¼ cup olive oil
2 cups dry white wine
¼ cup minced fresh parsley leaves
Before You Begin
The total cooking time is fairly long for this dish, but you can be finished preparing the ingredients in about 20 minutes. Toss this sauce with linguine or other long, thin pasta.
Instructions
- Squeeze lemon juice into large bowl filled with cold water; drop in lemon halves. Remove stems, tough outer leaves, and tips from the artichokes, cut artichokes into quarters, remove chokes, and cut quarters into 1/4-inch wedges. Drop wedges into acidulated water when cut.
- Heat garlic with oil in large braising pan or deep skillet. When garlic starts to sizzle and color, stir in lemon zest, drained artichokes, and wine; bring to simmer; season to taste with salt. Cover pan and simmer until artichokes are tender when pierced with fork, about 40 minutes. Stir in parsley; adjust seasonings. Toss with pasta and serve.
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