Chestnut and Artichoke Roast

Ingredients

  • Salt and freshly ground pepper
  • 0.5 cup(s) low-sodium chicken broth
  • 6 artichokes
  • 3 clove(s) garlic
  • 3 thyme sprigs
  • 1.5 cup(s) vacuum-packed whole chestnuts
  • 0.25 cup(s) extra-virgin olive oil
  • + 1 more ingredients
    • 1.5 large lemons

1. Preheat the oven to 350°. Squeeze the lemon half over a bowl of cold water and drop it in. Working with 1 artichoke at a time, snap off the dark green outer leaves. Cut off the top two-thirds of the leaves. Trim the stem to 1/2 inch; peel the bottom and stem. Using a teaspoon, scrape out the h...

View full recipe at Food & Wine

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