Carciofi alla Romana (Braised Artichoke Hearts with Mint)

Braised Artichoke Hearts with Mint
This classic antipasto calls for mint, a popular herb in Roman kitchens. See this Recipe
Todd Coleman

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.

Carciofi alla Romana (Braised Artichoke Hearts with Mint)
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.
Yield: serves 6

Ingredients

  • 6 large trimmed artichoke hearts with stems
  • 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

Instructions

  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.