Baby Artichokes in Garlic Sauce
6 baby artichokes cut in half, trimmed and cleaned
1 lemon, halved
1 cup water
1/3 cup olive oil
2 tablespoons finely chopped garlic
2 teaspoons kosher salt
2 tablespoons finely chopped fresh mint
Garnish: chopped fresh mint
Put water and oil in a 4-quart heavy pot.
• Mince and mash garlic with 1 teaspoon kosher salt, then mix in mint.
• Rub one sixth of garlic paste into cavity of each artichoke.
• Stand artichokes upside down in liquid in pot.
• Sprinkle remaining teaspoon salt over artichokes, then simmer, covered, over low heat, until tender, 20 to 30 minutes.
• Transfer artichokes to a serving dish and boil cooking liquid, whisking, until emulsified and reduced to about 1/3 cup.
• Pour sauce over artichokes and serve warm or at room temperature.
Cooks’ note: Artichokes with sauce keep, covered and chilled, 2 days.
Serves 6
Tags: artichoke, garlic paste, garlic sauce
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