Artichokes with Herbs
Serves 4 · 2 of 7 items checked · 3 aisles
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Archive recipe
Artichokes braised with garlic, mint, and oil until tender, a Roman spring dish.
Artichokes were cultivated in Italy by the fifteenth century and were eaten with enthusiasm by rich and poor alike. Braised whole with garlic and herbs, they were a dish of the Roman spring.
The dish
2 of 7 items checked
Serves 4 · 2 of 7 items checked · 3 aisles
Trim the artichokes, removing the tough outer leaves and the choke.
Rub the cut surfaces with lemon and pack the artichokes upright in a pot.
Add chopped garlic, mint, parsley, olive oil, and a little water.
Cover and braise gently until a leaf pulls away easily, about thirty minutes.
Serve warm or at room temperature with the pan juices.
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