Sautéed Artichokes with White Wine, Parsley and Pecorino

Serves 4
Prep time 10 minutes
Cook time 15 minutes

INGREDIENTS:

• 3 cups of frozen artichoke wedges
• 2 cloves of garlic, crushed
• 2 tablespoons of amazing extra virgin olive oil
• 1 tablespoon of parsley, chopped
• 1/4 cup of white wine, dry
• Salt and cracked pepper, to taste
• 10 slices of shaved pecorino cheese 

INSTRUCTIONS:

1. In a non stick sauté pan add artichokes, olive oil, and garlic clovers and turn on medium heat
2. Let artichokes sear on all sides until they start to become golden and crunchy, about 10 minutes
3. Add white wine and continue cooking until wine is completely reduced
4. Turn off heat and add salt, pepper and parsley
5. Stir well and plate
6. Top with shaved pecorino cheese

Recipe created for SWW® by Chef Karly Siciliano