Artichokes require a bit of preparation and a lot of cooking time! I varied the recipe by using chicken broth instead of water and lemon juice instead of white wine. They were quite tasty & my husband, who grew up eating artichokes, absolutely loved them! This is a classic dish called "carciofi alla romana". This recipe is for 8 first course servings. I reduced it in half and it worked well. I served these with roasted salmon fillets and roasted red peppers with onions.Ingredients:
8 medium artichokes
1 large lemon, cut in half
1/4 cup extravirgin olive oil
6 large mint sprigs, plus 1/2 cup loosely packed fresh mint leaves, chopped (I am not a big mint person, so I didn't use mint, but I did add about a tablespoon of fresh chopped parsley)
3 large garlic cloves, finely chopped
2 cups water or 2 cups reduced sodium chicken broth (or vegetable broth)
1/2 cup dry white wine or the juice of 1 lemon
1/2 teaspoon salt (or less)
1/2 tsp ground black pepper (or more)
1. Trim artichokes: Bend back outer green leaves from around the base of artichoke and snap off. With kitchen shears, trim thorny tops from remaining outer leaves, rubbing all cut surfaces with lemon half to prevent browning. Lay artichoke on its side and cut off stem level with bottom of artichoke. Peel stem; place in bowl of cold water and juice of remaining lemon half. Cut 1 inch off top of artichoke; add artichoke to lemon water. Repeat with remaining artichokes.
2. In non-reactive 8 quart saucepot, heat oil over medium heat until hot. Add mint (or parsely--depending on what you are using) and garlic and cook, stirring frequently, 3 minutes. Add water (or chicken/veggie broth if using), wine (or lemon juice if using), salt & pepper; heat to boiling over high heat.
3. Reduce heat to medium. Place artichokes, stem sides down, and stems in boiling liquid in saucepot. Cover and cook until knife inserted in bottom of artichokes goes in easily, 30 to 40 minutes.
4. Transfer the artichokes and some of the cooking liquid into 8 shallow soup bowls; serve warm or cool to room temperature. Sprinkle with remaining chopped mint, if using.
