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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Artichokes Napoletana
Artichokes Napoletana
(Carciofi Alla Napoletana)

8 globe artichokes, trimmed and cut into wedges
3 and 1/2 oz (100 grams) green olives, stoned and chopped
1 tablespoon capers, drained and rinsed
Juice of 1/2 lemon, strained
3-4 tablespoons extra virgin olive oil
2 garlic cloves
1 tablespoon fresh flat-leaf parsley, chopped
1 lemon, cut into wedges salt and pepper

Half fill a bowl with water.
Stir in the lemon juice, add the artichokes and leave to soak for about 10 minutes.
Drain and pat dry.

Heat the olive oil in a pan.
Add the garlic and cook for a few minutes until golden brown, then remove and discard.

Add the artichoke wedges to the pan and cook over a high heat for about 5 minutes.
Add the olives and capers.

Season with salt and pepper to taste and add 1/4 pint (150 ml) warm water.

Mix well, cover and simmer for about 30 minutes until tender.

Remove the lid and boil off any excess liquid.

Transfer the artichokes to a warm serving dish.
Sprinkle with the parsley and garnish with the lemon wedges. Serves 4.
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