Artichokes aren't as prickly to prepare as they may seem (get our step-by-step instructions for trimming them).Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Body+Soul, April 2010
- 1/4 cup plus 2 tablespoons parsley, chopped
- 1/4 cup plus 2 tablespoons mint, chopped
- 1 clove garlic, minced
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and ground black pepper
- 4 artichoke hearts
- In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
- Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
- Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.
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