Faustino Rodriguez, son of
Bar Juanitos owner, created this award-winning dish.
8 small globe artichokes
1 lemon, halved
½ cup La Ina or other fino
½ cup extra-virgin olive oil
4 scallions, trimmed and finely
5 cloves garlic, peeled and
¼ bunch fresh parsley, finely
1 tbsp. Dried bread crumbs
Salt and freshly ground black
- Trim off and discard stem and top half from each artichoke
with a sharp knife. Tear off and discard tough outside leaves, then use a sharp
spoon to scrape out fuzzy, inedible center. Rub trimmed artichokes with lemon to
keep them from turning brown.
- Put prepared artichokes, stem end down, in a large
nonreactive pan. Add enough water to come halfway up sides of artichokes. Pour
sherry and olive oil over artichokes, then sprinkle scallions, garlic, parsley, and bread
crumbs over top. Season to taste with salt and pepper.
- Bring to a boil over high heat, then reduce heat to low
and simmer, basting artichokes occasionally, until tender and liquid has reduced and
thickened slightly, 50-60 minutes. Serve warm or at room temperature.
Saveur Magazine, September/October 1999.