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Carciofi with Mint and Garlic
by Kathleen Morrison
SERVINGS
4 servings scale / convert
INGREDIENTS
20 baby artichokes
1/4 cup extra-virgin olive oil
12 cloves garlic, peeled
6 fl. oz. dry white wine (Frascati)
1 tbsp. crushed red pepper flakes
1/2 cup fresh mint leaves, stems removed
Salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
Peel and trim artichokes, leaving stem intact, and place in acidulated water. Place olive oil and garlic cloves in pan and place over medium-high heat. Cook until garlic is light golden-brown. Drain artichokes and place in pan with garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), approximately 10 minutes. Add chilies and mint, stir through, season with salt and pepper and serve.
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