Carciofi Scazzattati (Sautéed Artichokes with Tomato and White Wine)
15 pieces Italissima Natural Artichokes Quartered
1 cup Italissima Crushed Tomatoes
¼ cup Italissima Extra Virgin Olive Oil
¼ cup Dry White Wine
½ Yellow Onion, Chopped
1 clove Garlic, Minced
5 Fresh Basil Leaves
½ tsp. Thyme Leaves
Salt & Pepper
1. Heat a large saute pan (or a wok) over medium-high heat. Swirl in the olive oil. When hot, add the artichoke quarters. Try not to overlap the pieces – spread them out all over the pan. You may want to cook this in two batches if your pan isn’t large enough. Cook for 2 minutes and them toss to flip. The artichokes should be nicely browned.
2. Add in the garlic and onions and saute until fragrant, tossing frequently. Add in the tomatoes, thyme, season with salt and pepper. Give it another good toss. Pour in the wine and bring to simmer, cover, reduce heat to medium-low and cook for 5 minutes. Give it a taste – adjust with salt and pepper if needed. Is the artichoke tender? If not, cover and cook for another minute. Finish with fresh basil.
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