Artichokes With Garlic And Mint

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Artichokes With Garlic And Mint

 

6 medium globe artichokes or 20 baby artichokes

1/2 cup extra-virgin olive oil

6 garlic cloves, chopped

4 fresh mint sprigs, leaves only

1/2 teaspoon salt

1/2 cup dry white wine or water

1 large lemon

 

Trim the leaves of the artichokes down to the yellow part, peel the stems and

cut off the greenish tops to the yellow part.

Heat the olive oil in a large pot with a lid over medium heat, then add the

artichokes, cutting each in half if you like to create more surface area to be

browned. Cook for a few minutes, until golden, turning once, then add the

garlic, mint leaves and salt.

Cover and simmer for 6 to 7 minutes, then add the wine or water, lower the heat,

cover, and continue cooking for 15 to 20 minutes, until the artichokes are very

tender. Squeeze the lemon juice over the artichokes and serve at room

temperature in the oil.

Makes 6 servings.

Calories 240, Fat 18 g, Carbs 15 g, Sodium 310 mg, Fiber 6 g.