mentuccia is not really the same thing as produce-aisle mint, more of a cross between mint and oregano and highly variable from one area to another.
Braised Artichoke Hearts with Mint (Carciofi alla Romana)
This classic Roman contorno, or side dish, calls for mint, a popular herb in Roman kitchens. We featured this recipe, along with ones for other delicious contorni, in “Eternal City,” Anya von Bremzen’s ode to Rome.
Enlarge Image
Credit: Todd Coleman
2 cups white wine
1 cup extra-virgin olive oil
3 tbsp. minced fresh flat-leaf parsley
3 tbsp. minced mint leaves
2 tbsp. fresh lemon juice
4 cloves garlic, minced
Kosher salt and freshly ground black pepper,
to taste
1. Place artichokes in a 3-qt. saucepan along with wine, oil, parsley, mint, lemon juice, garlic, and 2 cups water. Season with salt and pepper and bring to a boil. Reduce heat to medium-low and simmer artichokes, turning occasionally, until tender, 15–20 minutes.
2. To serve, transfer artichokes stem side up to a platter and drizzle with some of the cooking liquid.
SERVES 6
 Recipe - Saveur.com){kind=link}