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Food Fare: Spanish RecipesAlcachofas Estofadas con Pinones

Artichokes with Pine Nuts

Clean artichokes, and snip the sharp ends off of all the leaves. Then rinse in cold water. Bring a large pot of salted water to a boil. Add artichokes and lemon juice. Cook for about ten minutes; drain and transfer artichokes to a casserole dish. Heat olive oil in a skillet. Add the onion and garlic; cook for about four minutes or until onions are soft. Stir in the white wine and water; remove from heat and pour mixture over artichokes. Cover dish with aluminum foil. Place in preheated 400-dergrees F oven; bake for about twenty minutes. Remove artichokes from oven; allow to cool before removing and discarding chokes (fuzzy portion of artichoke near the heart). Place casserole dish on stovetop and cook to reduce liquid by half. Pour liquid into a bowl; return artichokes to casserole dish and pour liquid over the top. Reheat in oven for several minutes; sprinkle top with pine nuts and serve.


Suggestion: Serve as an appetizer or side dish.


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