Roman Artichokes


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Serve these veggies as a side to a pork or beef dish.

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Serving Size / Yield

4 servings


  • 4 artichokes
  • juice of 1 lemon
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 C. olive oil

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Clean artichokes of outer leaves. Then pare the stalk and cut off leave tips. Press artichokes down, holding them by stems to spread leaves. Wash them in water containing lemon juice and drain well. Sprinkle inside leaves with salt and pepper. Place oil in deep drying pan and cook artichokes until they are crisp and tender. Should be about 25 minutes. Serve very hot.

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