This piquant vegetable recipe is said to have originated in the
ghettos of Rome. It's a prime example of Jewish ingenuity in creating
kosher dishes with local ingredients. Serve hot as an appetizer or side dish.
1. In a medium skillet, heat olive oil over high heat. Add artichokes and cook
2 minutes to heat through.
- 2 tablespoons olive oil
- 2 (14-ounce) cans artichoke hearts, drained and patted dry
- 3 garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons grated Parmesan cheese
2. Reduce heat to low. Stir in garlic and lemon juice. Cook 5 minutes longer.
Remove from heat and add Parmesan cheese. Stir gently to mix.
3. Transfer to an oiled broiling pan. Finish off under preheated broiler to
brown at edges, 2 minutes.
NOTE: This can be made parve by omitting the cheese and seasoning with salt and
pepper to taste.
This recipe is from Everyday Cooking for the Jewish Home by
Ethel G. Hofman and has been
reprinted with permission from the author.
© Ethel G. Hofman.