Artichoke Bottoms Braised in Olive Oil with Garlic and Mint

Artichoke Bottoms Braised in Olive Oil with Garlic and Mint
Photo by Rita Maas

Ingredients

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

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. Cut remaining leaves flush w...

View full recipe at Epicurious

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