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
Ingredients
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6
globe artichokes
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1/2 cup
olive oil
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6
garlic cloves, minced
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1/4 cup
fresh mint leaves
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3 teaspoons
chopped parsley
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1/2 teaspoon
salt
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1/2 cup
dry white wine
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juice of one lemon
Directions
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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.
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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.
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