Quick-Braised Baby Artichokes with Garlic, Mint, and Parsley

Quick-Braised Baby Artichokes with Garlic, Mint, and Parsley
Photo by Scott Phillips

Ingredients

  • 16 baby artichokes, trimmed and halved or 12 large artichokes, trimmed to the heart and quartered
  • 1 Tbs. fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • ½ cup chopped fresh flat-leaf parsley
  • 4 medium cloves garlic, minced (1-½ Tbs.)
  • Kosher salt and freshly ground black pepper
  • ½ cup chopped fresh mint

Drain the artichokes and blot dry with a dishtowel. In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-high heat until shimmering hot. Add half of the artichokes cut side down, sprinkle with salt and pepper, and cook until golden-brown, 3 to 4 minutes. As each one browns, flip it and ...

View full recipe at Fine Cooking

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