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Roasted Artichokes

Lemon and Parsley

Serves 6

  • 24-30 baby artichokes
  • 1 cup white wine vinegar
  • 3 tablespoons garlic, chopped
  • ¾ cup olive oil
  • Salt and pepper
  • 2 lemons, juice and zest
  • 2 tablespoons parsley, chopped
  1. Preheat oven to 450°F.
  2. Clean the artichokes by removing the green leaves and peeling the green stem, leaving only the yellow flesh and heart. Cut each artichoke into 4 wedges. If the center is prickly, cut away and discard along with the green skin. Add 1 cup of white wine vinegar to a gallon of cold water and soak each artichoke in the water as it's peeled.
  3. Strain the water away and transfer artichokes to a roasting pan. Toss with the garlic, olive oil, salt and pepper. Roast in the oven for 20 minutes, stirring frequently.
  4. When the artichokes are fully cooked and tender, remove from the oven and finish with lemon juice, zest, parsley, and salt and pepper to taste.