Photographs by Angie Norwood Browne
This is my son Garrett’s favorite way to eat artichokes.
6 artichokes with long stems, trimmed, halved, chokes removed and held in lemon water.
3 cloves garlic sliced
1 lemon sliced thinly
1 bunch mint chopped
1 t. hot red chili flakes
1/2 cup olive oil
1/2 cup white wine
1/2 cup water
1/4 cup thinly sliced red onion
Juice of half lemon
1/2 cup red wine vingar
2T. Orange zest
Cut artichokes in half and scoop choke out with grapefruit spoon. Hold in lemon water while prepping the other artichokes. Place a mint leaf inside and tie back together the 2 halves with kitchen twine.
Place artichokes end side up in the smallest pot that holds them. Scatter the garlic, lemon slices and mint around them. Sprinkle red pepper fliakes over the top. Add olive oil, wine, and water.
Cover the pan and bring to a boil, lower heat and simmer for about 30 minutes. Remove from heat and let stand for 10 minutes.
Place onions in the lemon juice and red wine vingar let stand for 5 minutes. Strain out liquid then add zest and mint and sprinkle over artichokes.
Serve warm or at room temp with sea salt and olive oil sprinkled over them.
Food Styling by Theresa Gilliam. Recipe inspired in Molto Italiano by Mario Batali.