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Braised Artichokes




Source of Recipe


R. Dowling


List of Ingredients




6-8 small artichokes
1 lemon
1 cup loosely packed fresh flat leaf parsley leaves
1 cup loosely packed fresh mint leaves
8 garlic cloves, halved
1/2 tsp. crushed red peppers
Salt
1/2 cup extra-virgin olive oil
2 cups dry white wine


Recipe




In a large bowl of water, squeeze the lemon juice and add the lemon halves. Using a stainless steel knife trim the stem of the artichoke to about 1 1/2 inches from the base. Trim off and discard the stems fibrous exterior. Bend back the tough outer green leaves one at a time and snap them off at the base. Continue snapping off the leaves until only the central cone of yellow leaves with pale green tips remains. Lightly trim the top of the cone of leaves to just below the green tips. Trim any dark green areas from the base. Halve the artichoke lengthwise. With a small spoon, scrape out, and discard the hairy wedges soak in the acidulated water to prevent discoloration. Repeat with the remaining 4 artichokes. Set aside.

With a large chef's knife, finely chop together the parsley, mint, garlic, crushed red peppers and salt. Transfer to a 1 quart non-reactive heavy saucepan. Add the oil and wine, thoroughly drain the artichoke slices and add to the liquid. Cover and bring just to simmer over moderate heat. Reduce the heat to low and simmer very gently until the artichokes are soft and offer no resistance when pierced with a knife, about 45 minutes.

Transfer to warmed platter. Spoon the sauce over the artichokes.