Drunken Artichokes

Introduction

History

The origins of Drunken Artichokes are not entirely clear, but it is believed to have originated in Italy, where artichokes are a popular vegetable in many traditional dishes. The addition of sambuca, a licorice-flavored liqueur, gives this dish a unique and flavorful twist that sets it apart from other artichoke recipes.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to wash the artichokes thoroughly before cooking to remove any dirt or debris.

- When spreading the artichoke leaves in the saucepan, be gentle to avoid breaking them off.

- Cooking the artichokes over a low flame for 45 minutes allows the flavors to meld together and the artichokes to become tender.

Serving Suggestions

Drunken Artichokes can be served as a side dish or as a main course with a side of pasta or crusty bread.

Cooking Techniques

Cooking the artichokes over a low flame allows them to absorb the flavors of the sambuca and white wine.

- Covering the saucepan tightly helps to trap the steam and cook the artichokes evenly.

Ingredient Substitutions

If you don't have sambuca, you can use another licorice-flavored liqueur or omit it altogether.

- You can use vegetable broth instead of white wine for a non-alcoholic version of this dish.

Make Ahead Tips

Drunken Artichokes can be prepared ahead of time and reheated before serving. Simply store them in an airtight container in the refrigerator for up to 2 days.

Presentation Ideas

Serve Drunken Artichokes in a shallow bowl with a drizzle of olive oil and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Drunken Artichokes pairs well with grilled chicken, fish, or steak. It also goes well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers of Drunken Artichokes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Drunken Artichokes contains approximately 150 calories.

Carbohydrates

Each serving of Drunken Artichokes contains approximately 15 grams of carbohydrates.

Fats

Each serving of Drunken Artichokes contains approximately 7 grams of fats.

Proteins

Each serving of Drunken Artichokes contains approximately 2 grams of proteins.

Vitamins and minerals

Artichokes are a good source of vitamins C and K, as well as folate and potassium.

Alergens

This recipe contains garlic and onions, which may be allergens for some individuals.

Summary

Drunken Artichokes is a flavorful dish that is relatively low in calories and high in vitamins and minerals. It is a healthy and delicious option for a special meal.

Summary

Drunken Artichokes is a delicious and elegant dish that is perfect for a special occasion or a dinner party. With its unique combination of flavors and tender artichokes, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Drunken Artichokes. It was a sunny day in the spring of 1965, and I was visiting my dear friend Maria in her quaint little cottage in the countryside. Maria and I shared a love for cooking and exchanging recipes, so she was always eager to show me new dishes she had learned.

On that particular day, Maria was in a jovial mood and insisted on making lunch for us. She disappeared into her small kitchen, and I could hear the clinking of pots and pans as she worked her magic. After a while, she emerged from the kitchen with a steaming plate of artichokes that looked like they had been cooked in wine.

I was intrigued by the unique dish and asked Maria for the recipe. She smiled mischievously and told me that they were her famous Drunken Artichokes. She explained that they were artichokes cooked in a flavorful mixture of white wine, garlic, and herbs, giving them a deliciously drunken flavor.

As we sat down to eat, I took my first bite of the Drunken Artichokes and was immediately transported to a culinary heaven. The artichokes were tender and bursting with flavor, the wine adding a subtle sweetness that complemented the earthy taste of the vegetables perfectly. I knew right then and there that I had to learn how to make this dish myself.

Maria was more than happy to share her recipe with me, and she patiently guided me through the steps as I scribbled down notes in my trusty recipe book. She explained that the key to making perfect Drunken Artichokes was to use fresh, firm artichokes and to cook them slowly in a mixture of white wine, olive oil, garlic, and herbs until they were tender and infused with flavor.

Over the years, I perfected the recipe for Drunken Artichokes, making small tweaks and adjustments to suit my own tastes. I would often serve them as a side dish at family gatherings and dinner parties, and they were always a hit with everyone who tried them.

As time went on, I continued to collect recipes from friends, family, and acquaintances, always eager to learn new dishes and techniques. Each recipe I acquired held a special place in my heart, a memory of the person who had shared it with me and the moments we had spent cooking together.

But the recipe for Drunken Artichokes always held a special significance for me. It was a reminder of that sunny day in Maria's cottage, of the laughter we shared and the delicious meal we enjoyed together. It was a testament to the power of friendship and the joy of sharing good food with loved ones.

And so, whenever I make a batch of Drunken Artichokes, I am transported back to that moment in time, to the taste of the tender artichokes and the aroma of the wine-infused sauce. And I am filled with gratitude for the friendships and memories that have enriched my life through the simple act of cooking and sharing recipes.

Categories

| Artichoke Recipes | Cathy's Recipes | Garlic Recipes | Italian Recipes | Onion Recipes | White Wine Recipes |

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