Wine-roasted artichokes from Nothing Fancy: Unfussy Food for Having People Over (page 128) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemony aioli; Escarole with mustard and spicy guanciale bread crumbs; Grilled lamb shoulder over fresh garlicky tomatoes; Halibut with asparagus and brown-buttered peas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amaya_othi3a on May 23, 2026

    This is a favorite in my house

  • fprincess on August 15, 2025

    Used baby artichokes. Cooked 25 minutes with the foil, 20 min with no foil

  • blintz on November 15, 2019

    Fun, different way to cook whole artichokes. The outside leaves are blackened in the roasting process, but still edible. A bit oily to pick up and eat, but oh! that winey oil is delicious!

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