Artichokes in Parsley Sauce

Name: Artichokes in Parsley Sauce
Total time: 45 min
Yield: 6 servings
Ingredients: 48 baby artichokes; Juice of 1 lemon; 3 tablespoons extra-virgin olive oil; 2 cloves garlic, peeled and sliced; 1 cup water, vegetable stock or chicken stock; 1 1/2 cups flat-leaf parsley, stems removed; Salt and freshly ground black pepper

By Florence Fabricant

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Parsley Takes a More Assertive Role

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 servings

48baby artichokes
Juice of 1 lemon
3tablespoons extra-virgin olive oil
2cloves garlic, peeled and sliced
1cup water, vegetable stock or chicken stock
1½cups flat-leaf parsley, stems removed
Salt and freshly ground black pepper

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 400 degrees.
Step 2
Trim the artichokes by slicing off half an inch of the top, slicing off any stems and pulling off the tougher outer leaves.
Step 3
Toss the artichokes with the lemon juice and olive oil in an oven-proof dish. Scatter the garlic on top and drizzle with three-fourths cup of water or stock. Cover and bake about 30 minutes, until the artichokes are tender.
Step 4
Transfer the cooking liquid and garlic to a blender and add the parsley. Add the remaining one-fourth cup of water or stock. Puree. Season to taste with salt and pepper.
Step 5
Toss the artichokes with the parsley mixture and serve warm or at room temperature.