Bertolli

Atlanta Vegetables Recipe List

Imperial Fez

2285 Peachtree Rd., No.102, Atlanta, GA 30309
404-351-0870

ARTICHOKE WITH LEMON AND OLIVES

8-10 Servings

Ingredients

3 Large Artichokes, cut in fours
1 Large Onion, diced in 2" cubes
4 Cloves Garlic, peeled and finely diced
3 Bay Leaves
3 Teams of Parsley, chopped
1/2 t Cumin
2 oz Olive Oil
1/4 t Black Pepper
pinch Saffron
2 oz Olive Oil
15 Green Olives or Kalamata Olives
1 Juice of Lemon
To Taste Salt
3 c Water
3 Stems Basil, optional

Method

  • Remove the chokes of the artichokes with a knife and soak in cold water.
  • warm oil in a casserole.
  • Pour in onions and garlic.
  • Add saffron, black pepper, cumin, salt (to taste) and bay leaves.
  • Mix well. Add 1 cup of water and bring all to a boil.
  • Drain artichokes from cold water and pour it in casserole.
  • Cook for about 20 to 30 minutes then add olives and preserved lemon.
  • Reduce heat for another 10 minutes and let it simmer.
  • Serve in a platter.
  • Pour lemon juice over artichoke and garnish with thin slices of lemon. Serve hot.
  • Serve the artichokes as a vegetarian dish or serve as a garnish for lamb or cornish hen.

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