Mario Batali Simple Italian Food: Recipes from My Two Villages
Artichokes with Mint and Garlic
Page 220
Cuisine: Italian | Course Type: Sides
(1 review)
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Zosia from Toronto, ON
What I discovered from this recipe was just how well mint goes with artichokes. Apart from that, I thought it quite labour intensive for the end result. Not only must one prepare the artichokes, (there are no instructions provided), but one is also required to watch over them as they cook, frequently adding more wine as the liquid cooks off. It seems to me that braising them would have been much easier. The finishing touch is fresh mint and hot pepper flakes. The recipe calls for 1 tbsp of the latter, which has to be a typo, but I used just a few pinches.
Very good flavour but not a cooking method I’ll repeat again. They were delicious warm and at room temperature.
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