Roman Artichokes

This recipe is a duplication of the best artichoke dish I have ever had. It will never be as good as the original in Italy but it's close. Simple and sublime. Recommend it as an accompianment to lighter Mediteranean flavored chicken, veal or seafood dishes.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Freshness and quality of the ingredients are key

• 4  artichokes
• 1⁄2 cup  fresh mint leaf, coarsely chopped
• 1⁄2 cup extra virgin olive oil
• 1⁄2 cup water
• 1  dash sea salt (to taste)

Directions

1. Remove stem then de-leaf and remove choke to expose artichoke heart. Immediately rub artichoke heart with lemon slice to prevent oxidation, then place heart in bowl of ice water till all artichoke hearts are ready. Use heavy bottomed sauce pan with a tight lid that is just big enough to accomodate all hearts side by side. Bring water, olive oil and mint leaves to boil. Place artichoke hearts in liquid and return to boil with lid on. Adjust temperature so that liquid continues to just boiI. If the saucepan lid allows too much steam to escape you can use aluminum foil or paper towels to create a tighter seal. Just be careful not to set the paper towels on fire. Allow hearts to steam till knife tender at thickest part (10-15 min.) Never allow saucepan to boil dry as you will scorch the chokes and ruin them. You may need to add water bit by bit if your saucepan allows too much steam to escape. The object of this dish is to allow most of the water to boil off at the same moment the artichokes are done. This will take a little experimenting with your equipment but it is well worth the effort. Plate heart then drizzle with olive oil and mint mixture. Top with sea salt and garnish with fresh mint leaf. Serve immediately.
2. 4 Servings.
3. Warning:.
4. (I recommend not putting artichoke leaves down your garbage disposal as they are extremely tough and will usually clog it).