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1
Remove stem then de-leaf and remove choke to expose artichoke heart.
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2
Immediately rub artichoke heart with lemon slice to prevent oxidation, then place heart in bowl of ice water till all artichoke hearts are ready.
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3
Use heavy bottomed sauce pan with a tight lid that is just big enough to accomodate all hearts side by side.
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4
Bring water, olive oil and mint leaves to boil.
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5
Place artichoke hearts in liquid and return to boil with lid on.
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6
Adjust temperature so that liquid continues to just boiI.
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7
If the saucepan lid allows too much steam to escape you can use aluminum foil or paper towels to create a tighter seal.
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8
Just be careful not to set the paper towels on fire.
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9
Allow hearts to steam till knife tender at thickest part (10-15 min.)
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10
Never allow saucepan to boil dry as you will scorch the chokes and ruin them.
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11
You may need to add water bit by bit if your saucepan allows too much steam to escape.
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12
The object of this dish is to allow most of the water to boil off at the same moment the artichokes are done.
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13
This will take a little experimenting with your equipment but it is well worth the effort.
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14
Plate heart then drizzle with olive oil and mint mixture.
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15
Top with sea salt and garnish with fresh mint leaf.
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16
Serve immediately.
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17
4 Servings.
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18
Warning:.
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19
(I recommend not putting artichoke leaves down your garbage disposal as they are extremely tough and will usually clog it).
