- 4 large globe artichokes with stems attached
- 1/2 lemon
- 3 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon finely chopped mint
- 1 1/2 teaspoons finely chopped garlic
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
InstructionsBend back and pull tough outer leaves from artichokes (keep pulling until you expose a central cone of leaves, green at tips, with a paler, whitish base at least 1 1/2 inches high). Slice off tough tops of central cone (at least 1 inch), squeezing lemon over cut parts. Using a paring knife, cut soft, prickly leaves and choke from center of artichokes (do not cut tender bottom). Cut away any tough green parts that remain of trimmed leaves. Trim stems, then, using a paring knife and keeping stem attached to base, carefully peel tough, green outer part from stems, down to white part. Rub with lemon juice.
In a bowl, stir together parsley, mint and garlic; season with salt and pepper. Rub two-thirds of the mixture into sides of inner cavities of artichokes; rub remaining mixture over outside of artichokes. Set artichokes, topside down with stems facing up, into a heavy-bottomed pot with lid. Add oil and enough water to come one-third up artichoke leaves (not stems).
Take a sufficient length of paper towels that, when doubled-up, completely cover top of pot. Soak towels in water, squeeze excess water out, and place over top of pot, covering pot completely. Put lid over towels, then fold exposed corners of towels back over lid. Cook over medium heat until artichokes are tender, 35 to 40 minutes. (If artichokes are tough, they may require longer cooking time; add 2 to 3 tablespoons water, if necessary for longer cooking.)
Transfer artichokes, topside down, to a serving platter; reserve pan juices. Let cool to warm or room temperature. To serve, drizzle juices over artichokes and serve immediately.
Adapted from Essentials of Classic Italian Cooking (Knopf) by Marcella Hazan.source: lacucinaitalianamagazine.com