Carciofi alla Romana (Braised Artichoke Hearts with Mint)

Name: Carciofi alla Romana (Braised Artichoke Hearts with Mint)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 6 large trimmed artichoke hearts with stems; 2 cups white wine; 1 cup extra-virgin olive oil; 3 tbsp. minced fresh flat-leaf parsley; 3 tbsp. minced mint leaves; 2 tbsp. fresh lemon juice; 4 cloves garlic, minced; Kosher salt and freshly ground black pepper, to taste

Serves
serves 6

TODD COLEMAN

This classic Roman contorno, or side dish, calls for mint, a popular herb in Roman kitchens. We featured this recipe, along with ones for other delicious contorni, in "Eternal City," Anya von Bremzen's ode to Rome.

Ingredients

6 large trimmed artichoke hearts with stems
2 cups white wine
1 cup extra-virgin olive oil
3 tbsp. minced fresh flat-leaf parsley
3 tbsp. minced mint leaves
2 tbsp. fresh lemon juice
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Place artichokes in a 3-qt. saucepan along with wine, oil, parsley, mint, lemon juice, garlic, and 2 cups water. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer artichokes, turning occasionally, until tender, 15–20 minutes.

Step 2

To serve, transfer artichokes stem side up to a platter and drizzle with some of the cooking liquid.

Place artichokes in a 3-qt. saucepan along with wine, oil, parsley, mint, lemon juice, garlic, and 2 cups water. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer artichokes, turning occasionally, until tender, 15–20 minutes.
To serve, transfer artichokes stem side up to a platter and drizzle with some of the cooking liquid.