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6
Easy
1 hr 10
By Joanne Harris and Fran Warde
Published 2005
Young, sweet artichokes are one of the delights of early summer. This recipe keeps their shapes more or less intact, but adds white wine, herbs and butter for a luxurious, special treatment. Small, new season artichokes are best. If using larger ones, increase the cooking time and test by inserting a knife into the middle (they should be soft when cooked).