Guido's Artichoko

1. 1

   Heat oil in a medium stock pot that all 4 artichokes can sit in and not able to roll over.

2. 2

   Add onions and cook until translucent, then add garlic.

3. 3

   Reduce heat to medium, to keep garlic from burning.

4. 4

   Once garlic and onions are cooked, deglaze pot with white wine.

5. 5

   Add the remaining ingredients and mix together.

6. 6

   Cut stems off artichokes, leaving 3/4-inch on bottom.

7. 7

   If tops of artichoke have big thorns remove with scissors.

8. 8

   Add artichokes to stock pot insuring that they do not roll over on their sides.

9. 9

   Fill stock pot with water with 2 inches of the artichoke out of the water.

10. 10

    Boil the mixture, covered for approximately 20 minutes or until a center leaf is removable by tongs.

11. 11

    When done remove, let cool briefly and serve with mayonnaise or aioli of choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.