This recipe is from our forthcoming book "Cooking with the Movies: Meals on Reels," for the dinner from the film "Big Night."
This recipe is from our forthcoming book "Cooking with the Movies: Meals on Reels," for the dinner from the film "Big Night."—Anthony Chiffolo
cup olive oil
garlic cloves, minced
cup fresh mint leaves
teaspoons chopped parsley
cup dry white wine
juice of one lemon
In This Recipe
- 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