1In a large bowl, squeeze the juice of a lemon. Remove tough outer leaves from the artichoke until you reach pale yellow leaves. Cut in half or leave whole, cutting out the choke if halved. Cut the stem to 2-3 inches and clean. Place artichokes and stems in lemon water.
2In a large bowl, squeeze the juice of a lemon. Remove tough outer leaves from the artichoke until you reach pale yellow leaves. Cut in half or leave whole, cutting out the choke if halved. Cut the stem to 2-3 inches and clean. Place artichokes and stems in lemon water.
3In a large bowl, squeeze the juice of a lemon. Remove tough outer leaves from the artichoke until you reach pale yellow leaves. Cut in half or leave whole, cutting out the choke if halved. Cut the stem to 2-3 inches and clean. Place artichokes and stems in lemon water.
4In a small bowl, mix mint, garlic, oregano, salt, and olive oil. Drain artichokes, place in a frying pan, cover with oil mixture and 1 cup water, mix gently, cover, and cook over low to medium heat for 20 minutes, or until tender and water evaporates.
5In a small bowl, mix mint, garlic, oregano, salt, and olive oil. Drain artichokes, place in a frying pan, cover with oil mixture and 1 cup water, mix gently, cover, and cook over low to medium heat for 20 minutes, or until tender and water evaporates.
6In a small bowl, mix mint, garlic, oregano, salt, and olive oil. Drain artichokes, place in a frying pan, cover with oil mixture and 1 cup water, mix gently, cover, and cook over low to medium heat for 20 minutes, or until tender and water evaporates.
Ingredients
10 small to medium artichokes stems included cleaned and halved, buy the tenderest artichokes you can find
10 small to medium artichokes stems included cleaned and halved, buy the tenderest artichokes you can find
10 small to medium artichokes stems included cleaned and halved, buy the tenderest artichokes you can find
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh mint
2 cloves large of garlic chopped
2 cloves large of garlic chopped
2 cloves large of garlic chopped
2 teaspoons dried oregano
2 teaspoons dried oregano
2 teaspoons dried oregano
0.75 teaspoon salt
0.75 teaspoon salt
0.75 teaspoon salt
0.25 cup olive oil
0.25 cup olive oil
0.25 cup olive oil
1 cup water
1 cup water
1 cup water
Equipment
large bowlmedium frying panknifesmall bowl
Tips
If you want to use frozen artichokes, slice them in half, place them in a pan cut side up with olive oil, drizzle the mint oil mixture over, and use less water to start. Add more if needed.
Artichokes can darken your hands; wear gloves or rub your hands with lemon juice.
Remove tough outer leaves until you reach tender ones. Cut the top off, cut off the stem and trim to 2-3 inches. Clean with a knife, removing the tough outer peel.
Depending on what you are making, remove the choke by slicing them in half or leaving them whole and using a spoon or knife to remove it.
You can freeze the cleaned artichokes in freezer bags for later use.