|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 66g||84%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 8g||29%|
|Total Sugars 2g|
|Vitamin C 12mg||62%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a classic contorno (side dish) from Rome, which pairs well with any meal but particularly with grilled meat main dishes such as lamb chops. It's traditionally made with mentuccia—a type of wild mint with a flavor resembling a cross between mint and oregano or parsley (we will use a mixture of mint and oregano or parsley in this recipe, presuming that you do probably not have access to mentuccia, which is difficult to find in many places). Mentuccia is called nepitella in Tuscany.
It's also usually made with large, round and tender mammola artichokes (also known as "Romanesco"). These are called "globe" artichokes in English (see the linked page for a photo of whole, uncooked and untrimmed globe/mammola artichokes). Unfortunately, in the United States and many other places outside of the Mediterranean, the variety of artichokes available is far more limited, and they are usually sold when older and tougher. In Italy, they are sometimes so young and tender that they can be eaten raw. So try to find younger and more tender artichokes (a farmer's market would be a good bet).
6 artichokes, tender, stems attached, trimmed of choke, tough outer leaves and tough peel around stems, and with the thorny tips sliced off
1 cup dry white wine
1 cup extra-virgin olive oil
1 tablespoon minced fresh flat-leaf parsley, or oregano
3 tablespoons minced fresh mint
2 tablespoons lemon juice, freshly squeezed
2 cloves garlic, finely minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Fine sea salt, to taste
3/4 cup plus 1 tablespoon extra-virgin olive oil
Steps to Make It
Gather the ingredients. To easily separate oregano leaves from the stem, pinch the step near the tip and run your fingers along the stem in the opposite direction of growth.
In a small mixing bowl, combine the parsley (or oregano), mint, garlic, salt, and 1 tablespoon extra-virgin olive oil.
Stuff each artichoke with 1 tablespoon of this mixture.
Cover the bottom of a large, high-sided, heavy-bottomed pot with a thin layer of the remaining olive oil and place the artichokes on the bottom, flat side down and stem side up.
Add 1 cup of water and the wine, cover the pot, bring the water just to a boil over medium-high heat, then reduce the heat to low and simmer until tender, about 15 to 20 minutes.
To serve, transfer the artichokes to a serving plate and drizzle with some of the cooking liquid/oil. The artichokes can be served hot or at room temperature.
Serve and enjoy!