Artichokes with Garlic and Mint (Carciofi alla Romana)

from Rome at Home by Suzanne Dunaway

recommended by Jeanne Milligan

serves 4 to 6 as a first course

1/2 cup extra virgin olive oil

20 baby artichokes, leaves removed down to the yellow part, stems peeled and

greenish tops cut off to the yellow part

6 garlic cloves, chopped

4 fresh mint sprigs, leaves only, cut in a chiffonade (thin strips)

1/2 teaspoon salt

1/2 cup dry, unoaked white wine (or water)

juice of 1 large lemon

Heat the oil in a large pot over medium heat, then add the artichokes, cutting each in half if you would like more surface area to be browned. Cook for a few minutes until golden, turning once. Then add the garlic, mint leaves and salt.

Cover and simmer for 6 to 7 minutes. Add the wine or water, lower the heat, cover and continue cooking for 15 to 20 minutes, until the artichokes are very tender.

Squeeze the lemon juice over the artichokes and serve at room temperature with the sauce.

I found that there was not much sauce, so I increased the wine by 1/4 cup from the original recipe. This is an easy but tasty first course, and I added on the plate a small helping of cherry tomatoes (with oil and a splash of balsamic vinegar) for color and sweetness.