Carciofi alla Giudea

Carciofi alla Giudea
Photo by Brian Leatart


  • 12 baby artichokes
  • 3 lemons
  • Olive oil

Cut 1 lemon in half. Squeeze juice into large bowl; add lemon halves. Fill bowl 2/3 full with water. Working with 1 artichoke at a time, break off dark outer leaves until only pale green leaves remain. Trim end off stem and cut 1/2 inch off top of artichoke; add to lemon water. Repeat with remain...

View full recipe at Epicurious


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