Prepare a bowl (large enough to hold the artichokes) with water and a good squirt (2-3 tablespoons) of Tantillo Lemon Juice. Remove the artichoke stems, peel and chop. Place in water. Trim the artichoke top and spiky tips of the leaves. Scoop out the center choke and any inedible small and tough leaves near the stem. Place in water for 15 minutes. Preheat oven to 350F.
Mix garlic with Tantillo California Extra Virgin Olive Oil, salt, pepper and chopped artichoke stems. Remove the artichokes from the water. Spread artichoke leaves and with a teaspoon, put some of the mixture in between the leaves of each artichoke as well as in the scooped out center.
Put in a baking dish, add stock and wine to the bottom and cover securely with foil.
Bake for about 1 hour. Serve warm or at room temperature, as desired. Buon Appetito!
Ingredients
Directions
Prepare a bowl (large enough to hold the artichokes) with water and a good squirt (2-3 tablespoons) of Tantillo Lemon Juice. Remove the artichoke stems, peel and chop. Place in water. Trim the artichoke top and spiky tips of the leaves. Scoop out the center choke and any inedible small and tough leaves near the stem. Place in water for 15 minutes. Preheat oven to 350F.
Mix garlic with Tantillo California Extra Virgin Olive Oil, salt, pepper and chopped artichoke stems. Remove the artichokes from the water. Spread artichoke leaves and with a teaspoon, put some of the mixture in between the leaves of each artichoke as well as in the scooped out center.
Put in a baking dish, add stock and wine to the bottom and cover securely with foil.
Bake for about 1 hour. Serve warm or at room temperature, as desired. Buon Appetito!
