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Artichokes: Marinated Artichoke

Source of Recipe

Mario Batali, Food tv network


List of Ingredients

10 globe artichokes, trimmed, -- remove choke
2 lemons, halved
5 cloves garlic, thinly sliced
1 teaspoon red chili flakes + 2 tbl.
1 bunch mint leaves
1 liter extra virgin olive oil + 1 liter


Recipe

Trim the artichokes and cut into 1/2-inch thick wedges and rub with a cut lemon. In a large, heavy-bottomed saucepan, combine the artichokes, garlic, chilis and mint leaves and cover with the olive oil. Place the pan over high heat and bring to a boil. Once the center is boiling, remove from heat, cover and allow to cool in the oil. Transfer the cooled artichokes to a clean jar, adding a pinch of chilis every cup of artichoke pieces, cover with the new oil and seal. To serve, drain the oil and serve at room temperature or re-heated in a saute pan, seasoned with salt and pepper. Yield: 10 servings.