Baked Artichokes with Onions, Lemons, Black Olives and Mint


Ingredients in this Recipe

  • 1/3 cup Nicoise or Gaeta olives (about 2 ounces), rinsed
  • 2 garlic cloves, slivered
  • 2 pounds thinly sliced sweet yellow onions (about 8 cups), such as Granex, Vidalia, Walla Walla, or Maui
  • 4 bright green, tightly closed artichokes, 3 ½ inches in diameter
  • A dozen fresh mint leaves, very coarsely chopped
  • A little water, as needed
  • About 6 tablespoons dry white wine
  • Salt
  • ½ lemon (cut lengthwise)
  • ¾ cup to 1 cup mild tasting olive oil

Recipe Preparation

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