Prep 45 mins
Cook 35 mins
These can be served warm or at room temperature.....as an appetizer or as a main dish. Recipe source: Chicago Tribune Magazine. NOTE: the original recipe states to use EITHER 20 baby or 10 medium or 5 large artichokes. I couldn't get that past the editor.
- 10 medium artichokes (see NOTE in Description above)
- 1⁄2 cup extra virgin olive oil
- 6 garlic cloves, chopped
- 4 sprigs of fresh mint, leaves chopped
- coarse salt
- 1⁄2 dry white wine
- 1 lemon, quartered
- 1⁄2 lb medium pasta, such as penne, cooked (optional)
- Trim stem, leaving 1-inch intact on large artichokes, 1/2 on tiny ones. Cut off the prickily top third of the artichokes. Peel away the dark green leaves, stopping when you reach the pale, light green leaves. Use a vegetable peeler or paring knife to trim any remaining dark green bumps on the stems. Cut the artichokes in half vertically. For large artichokes, cut into quarters or eighths. Using a teaspoon, scoop out the fuzzy choke. You don't need to dechoke the tiny ones if you're using those.
- Heat the oil in a large pot over medium heat. Add prepared artichokes, one cut side down. Cook, turning now and then, until nicely browned, about 7 minutes.
- Reduce heat to medium-low. Add garlic, mint and 1/2 teaspoons salt. Cover and cook 2 minutes. Add wine, cover and continue cooking until beautifully caramelized and meltingly tender, about 20 minutes. Spritz with lemon juice; sprinkle with coarse salt.
- Tumble artichokes and their cooking sauce onto a serving platter as an appetizer, or over pasta as a main dish. Serve hot or at room temperature.