Standing Artichokes, Florentine Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- artichokes
- salt
- pepper
- olive oil
- water
Instructions
- Remove the small leaves near the stem, trim the tip, and spread the inner leaves; keep the peeled stems.
- Stand the artichokes upright in a pan with the stems; season generously with salt, pepper, and oil.
- Sizzle covered until browned, then add a little water and finish cooking.