Artichoke Bottoms Braised in Olive Oil with Garlic and Mint


  • Special equipment: a melon-ball cutter
  • Garnish: chopped fresh mint
  • 1 tablespoon finely chopped fresh mint
  • 2 teaspoons kosher salt
  • 1 tablespoon finely chopped garlic
  • 1/3 cup extra-virgin olive oil
  • 1 cup water
  • + 2 more ingredients
    • 1 lemon, halved
    • 6 large artichokes (10 to 12 oz each)

1. Keep stem attached and, at opposite end, cut off top inch of 1 artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. 2. Cut remaining leaves ...

View full recipe at SpringPad


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