Carciofi alla Romana (Artichokes with Garlic and Mint)

By Anthony Chiffolo • May 5, 2010 • 0 Comments

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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

Serves 6

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.