Carciofi con Salmoriglio
Region: Italy, Sicily
Difficulty: Easy but long cooking time
This Sicilian style of artichokes is a perfect summer vegetable accompaniment to grill meats. It’s simple yet flavorful. Salmoriglio refers to the sauce made of olive oil, lemon juice, and oregano, a sauce which is used for fish too.
[photo: Clifford A. Wright]
Yield: Makes 4 to 6 antipasti or side dish servings
Preparation Time: 1:30 hours
4 medium artichokes (about 5 ounces each)
1 large garlic clove, finely chopped
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1. Bring a large saucepan or stock pot of water to a boil over high heat, salt lightly, then boil the artichokes until a skewer glides easily into the center of the foundation, through the bracts, about 50 minutes. Drain, cool, and cut off the stem so the artichoke can sit upright.
2. In a bowl, stir together the garlic, olive oil, lemon juice, and oregano, and season with salt and pepper, and oregano. Spread the artichoke bracts apart slightly and drizzle the dressing over them. Serve at room temperature.