This classic Roman dish
includes two of the arti-
choke’s best friends: fresh
herbs and lemon juice.
Its simplicity requires the
freshest artichokes you
can find. Serves 4
16 baby artichokes, trimmed
and halved, or 12 large arti-
chokes, trimmed to the heart
and quartered
1/4 cup extra-virgin olive oil
Kosher salt and freshly
ground black pepper
4 medium cloves garlic,
minced (11/2 Tbs.)
1 Tbs. fresh lemon juice
1/2 cup chopped fresh
flat-leaf parsley
1/2 cup chopped fresh mint
Drain the artichokes and blot
dry with a dishtowel.
In a 12-inch skillet, heat 2 Tbs.of the olive oil over medium-
high heat until shimmering hot.
Add half of the artichokes cut
side down, sprinkle with salt and
pepper, and cook until golden
brown, 3 to 4 minutes. As each
one browns, flip it and brown
the outside, about 2 minutes
more. Transfer to a bowl and
repeat with the remaining
2 Tbs. oil and the second batch
of artichokes. Reduce the
heat to medium and add the
reserved cooked artichokes to
the ones in the skillet, along with
the garlic. Cook, stirring, until
fragrant, about 1 minute. Add
1/2 cup water and the lemon juice;
bring to a boil. Reduce the heat
to low, cover, and simmer until
just tender, about 20 minutes.
Uncover the pan, stir in the
parsley and mint, raise the heat
to medium, and simmer until
any remaining liquid is mostly
evaporated, 1 to 2 minutes.
Season to taste with salt and
pepper, and serve.
quick-braised
baby artichokes
with garlic, mint,
and parsley
FineCookinG.CoM 73