An Italian delight.

Mario Batali's Roman Style Artichokes

  • 1 tablespoon Fresh Parsley (chopped)
  • 3 tablespoon Fresh Mint (chopped)
  • 2 cloves Garlic (finely chopped)
  • Salt to taste
  • 1 tablespoon plus 3/4 Cup Extra Virgin Olive Oil
  • 6 Artichokes (halved and trimmed of coarse but not inner leaves with the chokes removed and held in acidulated water)
  • 3/4 cup Dry White Wine
  • 3/4 cup Boiling Water
  • 1 Lemon halved
  • 1/2 Red Onion (sliced)
  • 1 teaspoon Chili Flakes
step-by-step directions
step-by-step directions
  • In a small bowl, combine the parsley, mint, garlic, red onion, chili flake salt and 1 tablespoon olive oil.
  • In the cavity of the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture. Repeat this procedure with the remaining chokes.
  • Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn't give them room to fall over. Add the wine, boiling water, remaining oil and a pinch of salt. Squeeze half of lemon juice over the top. Cover and simmer on the stovetop 1 hour. Serve hot or at room temperature.  Note: To keep artichokes fresh while prepping other ingredients submerge in lemon water.
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