Baked Artichokes with Onions, Lemon, Kalamata Olives & Rosemary
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Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Chef's knife
- Paring knife
- Cutting board
- Kitchen shears
- Spoon
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
Ingredients
- 2 pounds thinly sliced sweet yellow onions
- .75 cup olive oil
- sea salt
- 3 cloves garlic, slivered
- ½ cup kalamata olives, pitted & rinsed
- 1 tablespoon fresh rosemary leaves, chopped
- 1 lemon, thinly sliced
- ¼ cup dry white wine
- 4 bright green, tightly closed artichokes, 3 ½ inches in diameter
- crusty bread or cooked pasta, optional
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