Artichokes With Garlic And Mint - {Carciofi Alla Romana} Recipe - Cooking Index
Artichokes With Garlic And Mint - {Carciofi Alla Romana} Recipe - Cooking Index
| 6 tablespoons | Globe artichokes (medium) | |
| = (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 cup | Lemon (large) |
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.
This recipe yields 6 servings.
Each serving: 240 calories; 4 grams protein; 15 grams carbohydrates; 6 grams fiber; 18 grams fat; 2 grams saturated fat; 0 cholesterol; 310 mg. sodium.
Source:
The Los Angeles Times, 06-02-2004
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