Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
2 or 3 lemons
1/4 cup extra virgin olive oil
2 cloves garlic, cut into thin slices
4 cups chicken broth or water
1/2 cup chopped olives
1 tablespoon chopped parsley
1 tablespoon chopped fresh oregano
2 tablespoons capers in salt, rinsed
Cut off the top 1/4 inch of each artichoke and remove 2 layers of the bottom leaves. Peel away the outer layer of the stem. Cut each in half and use a small spoon to scrape out the hairy choke. Cut each half in half again. Place the artichokes in a bowl of lemon water and allow them to soak for 30 minutes.
Pour the oil into a high edge pan or soup pot; add the garlic and cook for a couple of minutes. Drain the artichokes and add to the pan. Cook a couple of minutes. Pour in the broth to just cover the artichokes, cover and cook until tender, about 20 minutes.
Uncover, continue cooking until the broth evaporates, then add the olives, capers, parsley and oregano. Heat through. Salt and pepper to taste.
This recipe is featured on show 2813 - Art of the Artichoke.