Artichoke Hearts with Rosemary

Cut artichoke hearts into small pieces 4 cm before the heart. Remove hard leaves. Clean hearts and stems. Cut lemons in half and rub into artichokes to prevent oxidation.

Heat the oil. Brown the artichoke hearts in it at low temperature, constantly turning to the other side. Add rosemary, white wine and 10 centiliters of water. Season with salt and pepper.

Cover and do 20 min, stirring occasionally until liquid is completely evaporated. Brown and sprinkle with chopped parsley. Serve hot.

This vegetable goes very well with veal or lamb chops, but is also suitable warm or cooled as an entrée.

– Country : France – Region : Provence-Côte d’Azur – Wine : Bordeaux – Takes about : 01 h 00 min. – Cooking time : 30 min. – Time to prepare : 30 min. : 30 min. – Difficulty : Easy – Price : Medium

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