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1
Trim the artichokes, and cut them into wedges about 2 inches wide; keep them in acidulated water (see Preparing Artichokes, page 213).
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2
Pour the olive oil into the skillet, drop in the garlic cloves, and set over medium-high heat.
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3
Cook 2 to 3 minutes, stirring occasionally.
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4
When the garlic is just starting to color, lift the artichokes from the acidulated water and drop them into the skillet.
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5
Cover the pan immediately, and let the artichokes steam in the moisture for a minute or two.
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6
Lower the heat a bit, stir the artichokes, and season them with 1/4 teaspoon salt and the peperoncino.
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7
Cover the skillet again, and cook the artichokes for about 5 minutes, then pour in the crushed tomatoes, stir well, cover once more, and raise the heat to bring the liquid to a boil.
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8
Season with another 1/4 teaspoon salt; scatter in the mint leaves and 1 tablespoon of the chopped parsley.
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9
Lower the heat to keep the tomatoes bubbling gently, cover the skillet, and let the artichokes cook, stirring occasionally, until thoroughly softenedtheir thickest leaves should be flat and floppy45 minutes or more.
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10
Remove the cover and cook rapidly, reducing the sauce to half the original volume, so it coats the artichokes thickly.
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11
Just before servingfrom the skillet, or a warm platter if you preferdrizzle over the artichokes a spoonful or two of olive oil and sprinkle with the remaining chopped parsley
