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Artichokes with Mint, Garlic, and Parsley

A web-exclusive recipe from Italian Cooking and Living

  • 1 bunch Italian parsley, minced
  • 1 garlic clove, minced
  • 24 mint leaves, minced
  • salt and pepper
  • 8 artichokes, trimmed, hairy chokes removed
  • 1/ 4 cup extra-virgin olive oil

    Preheat the oven to 325°. Combine the parsley, garlic, salt, and pepper. Stuff the cavity of each artichoke with the herb mixture. Place in a roasting pan, upside down, and add 1/2 cup of water and the olive oil. Bake for 1 hour. Serve hot or at room temperature. Serves 8



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