Artichokes a la Grecque Recipe

1. 1

   In a nonreactive pot, combine white wine, water, olive oil, and lemon juice.

2. 2

   Tie bay leaves, peppercorns, coriander seeds, and fennel seeds into a cheesecloth bag and add to the pot.

3. 3

   Boil for 10 minutes, then add artichoke heart wedges.

4. 4

   Cover and simmer for 15 minutes, or until the artichokes are tender when pierced.

5. 5

   Cool in the cooking liquid, then lift the artichokes out of the pan.

6. 6

   Cook the liquid down until syrupy before salting to taste.

7. 7

   Strain and pour this sauce back over the artichokes and serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.