A deliciously simple appetizer.
Stand prepared artichokes in a deep saucepan or pot with 3 inches boiling salted water. (You can add a little olive oil, lemon juice and/or herbs to the cooking water, if you like.)
Cover and boil gently 25 to 40 minutes, depending on the size of artichoke or until a petal near the center pulls out easily.
Stand artichokes upside down to drain.
Heat wine and shallots over medium heat until mixture is reduced to ¾ cup.
Add lemon juice and oregano. Cool slightly; return pan to low heat.
Slowly add butter in small amounts, stirring constantly until sauce thickens.
Garnish with fresh parsley. Serve alongside cooked artichokes.
4 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
