Carciofi with Mint and Garlic
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Ingredients
| 20 | baby artichokes | | 1/4 cup | extra-virgin olive oil | | 12 cloves | garlic, peeled | | 6 | fl. oz. dry white wine (Frascati) | | 1 tbsp. | crushed red pepper flakes | | 1/2 cup | fresh mint leaves, stems removed | | Salt, to taste | | Freshly ground black pepper, to taste |
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Instructions
Peel and trim artichokes, leaving stem intact, and place in acidulated water. Place olive oil and garlic cloves in pan and place over medium-high heat. Cook until garlic is light golden-brown. Drain artichokes and place in pan with garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), approximately 10 minutes. Add chilies and mint, stir through, season with salt and pepper and serve.
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