Carciofi Sott'Olio: Marinated Artichokes

1. 1

   Trim the artichokes and cut into 1/2-inch thick wedges and rub with a cut lemon.

2. 2

   In a large, heavy-bottomed saucepan, combine the artichokes, garlic, chile flakes, and mint leaves and cover with the olive oil.

3. 3

   Place the pan over high heat and bring to a boil.

4. 4

   Once the center is boiling, remove from heat, cover, and allow to cool in the oil.

5. 5

   Transfer the cooled artichokes to a clean jar, adding a pinch of chiles every cup of artichoke pieces, cover with the new oil and seal.

6. 6

   To serve, drain the oil and serve at room temperature or re-heated in a saute pan, seasoned with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.