Recipe type: side dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 16 baby artichokes
  • 3 cloves garlic
  • 3 tbsp fresh parsley, minced
  • 1 tbsp fresh mint, minced
  • 6 tbsp extra-virgin olive oil
  • 2 lemons
  • 1 sprinkle black pepper
  • to taste table salt
  1. CHOOSING AND CLEANING THE ARTICHOKESWhere I currently live, in the United States, the only variety of artichokes I found that fits perfectly with this recipe, is baby artichokes. The globe Artichokes leaves are too though.First, clean up the baby artichokes. Then, prepare an acidic solution squeezing the juice of two lemons in 2 pints of cold water. Now, peel the base and the stem of the first baby artichoke. Then, cut the artichoke‚Äôs tip on top about ⅓. Remove the more leathery leaves to obtain a soft heart. Finish the base of baby artichoke removing any residue tough. Finally, dive the artichoke in the acidulated water. Repeat this step with the rest of the artichokes.
  2. SEASONINGAt this point, rinse the mint and the parsley. Then, mince the leaves of the herbs along with the peeled garlic. Pour the mix in a bowl and add 4 tbsp of Extra-virgin olive oil, a sprinkle of black pepper, and salt to taste. Finally, whisk the mix until consistent.Widen the leaves of every artichoke and season the inner with the herbs and garlic mixture.
  3. INTO THE PAN!Pour a splash of olive oil into a saucepan. Then, place the artichokes in the pan upside down, and add 1 cup of water. Cook the artichokes covered, under medium heat until the artichokes become tender, but still in shape. If necessary, add more boiling water.Serve the artichokes hot, or warm.
Recipe by philosokitchen at