Braised Artichokes With Garlic And Mint Recipe - artichokes

Method

• The hardest part about this recipe is cleaning the artichokes.
• It's easiest to use the "baby" artichokes, that do not have big chokes.
• To clean them, pull off the tough outer leaves till you reach the pale green inner leaves.
• Cut off the top 1/3 of the tips.
• Using a paring knife, peel the dark skin from the base and stems.
• Finally, cut the artichokes into lengthwise quarters and store them in a bowl full of acidulated water (water with the juice of 1/2 lemon added).
• This will keep them from turning black.
• If you're using large artichokes, follow the same steps, but after you've trimmed the tops, scoop out the hairy chokes (a grapefruit spoon works great).
• Slice the hearts into 1/2-inch pcs.
• Place the artichokes, extra virgin olive oil, garlic and 1/2 tsp.
• of salt in a 9-inch skillet.
• Pour the water over.
• Place over high heat and as soon as the water begins to bubble, tightly cover the skillet.
• Cook, shaking the pan frequently, till the artichokes are just tender sufficient to pierce with a sharp knife, about 4 min.
• Remove the lid and continue cooking over high heat, stirring constantly, till the water has completely evaporated (the sound will change from bubbling to crackling).
• Add in the mint and lemon juice and stir well so which the glaze completely covers all of the artichoke pcs.
• Taste and add in more salt or possibly lemon juice if necessary.
• Serve immediately while warm or possibly at room temperature.
• This recipe yields 4 servings.
• NOTES :