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Purple artichokes à la romaine (Slideshow version)
Stage 11/11 :
Serve them warm, with their cooking juices, as antipasti or as a side dish.Remarks
For an even more Roman touch, sprinkle with a little chopped fresh mint just before serving.The water + wine mixture from step 9 can be replaced by vegetable stock, or just water.
This recipe can also be made with traditional artichoke bottoms, although they will of course take longer to cook.
And to drink?
With artichokes à la romaine, the best match is a crisp, dry white wine: its acidity and freshness complement the artichoke, garlic and herbs.Here are some excellent choices: Sauvignon Blanc de Loire, Vermentino, Soave, or Muscadet.