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Author Notes: This recipe is from our forthcoming book "Cooking with the Movies: Meals on Reels," for the dinner from the film "Big Night." - Anthony Chiffolo
- 6 globe artichokes
- 1/2 cup olive oil
- 6 garlic cloves, minced
- 1/4 cup fresh mint leaves
- 3 teaspoons chopped parsley
- 1/2 teaspoon salt
- 1/2 cup dry white wine
- juice of one lemon
- Trim the artichokes to their yellow portions, and using a grapefruit spoon, scoop out the hair chokes. Cut in half. In a large lidded pot, heat the oil until smoking. Carefully lower the artichokes into the oil, and cook, turning once, for approximately 5 minutes. Add the garlic, mint, parsley, and salt, then cover again, simmering for 5-6 minutes. Slowly pour in the wine, then lower the heat and cook for 20 minutes. The chokes should be fork tender when done.
- Pour out the oil into a long thin platter with high sides. Line the artichokes in single file up the center and squeeze the lemon juice over them just prior to serving.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Artichoke Recipe
Each Peach Pear Plum
Poetry for your market basket.
Poems for your fridge.
Wine to go, without the box.
Go play outside!
Make your houseplants do double duty.