Recipe

Artichokes with mint and garlic

50 min • 4 to 6 servings •

andrea&david sobel

Plate of sautéed artichokes in a garlic and herb sauce, garnished with parsley, with a lemon half and olive oil bottle in the background.

Your chokes are choking on steam! Let them drink wine, garlic and mint! Want to stop steaming your artichokes? Blow off some steam in just a few minutes, with this tasty side dish. Can be made with regular or baby artichokes. The big ones taste a little better, but take more work to clean. The babies are fun because you can eat the whole thing. These really make the house smell good too. Cannot guarantee that you won’t steam again, some habits are hard to break, but this is a nice alternative.

Ready

6 artichokes or 20 baby artichokes

½ cup olive oil

6 garlic cloves, chopped

4 fresh mint sprigs, leaves only

½ teaspoon salt

½ cup white wine (preferably dry) or water

Juice from 1 lemon

Set

Large pot with lid

Tongs for turning artichokes

Go!

Trim the leaves of the artichokes, cut off the sharp parts at the top. If using large artichokes cut in half and scrape out hairy chokes. Cut and peel stem. Halve or quarter artichokes.

Heat olive oil in large pot, medium heat.

Add artichokes and cook for a few minutes, turning once, until golden.

Add garlic, mint, and salt.

Cover and simmer 6-7 minutes.

Add wine (or water) lower heat, cover and cook for 15-20 minutes (until artichokes are tender).

Squeze lemon juice over artichokes.

Serve at room temperature in the oil.

Recommendations

It is best to have a bowl of water with lemon juice to put artichokes in after cutting. It keeps them from turning brown. Trimming the artichokes is the only nusiance with this recipe, and its not that bad. Besides, the payoff is worth it.
P.S. I have never tried it with water.

artichoke garlic Italian mint vegan vegetable vegetarian Wine

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