This is a dish to share with someone special. Get rid of your knives and forks and start the evening with finger food, an artichoke with a delicious savory garlic dip makes it all that more interesting!
Makes 4 servings
chefgeorgehirsch.com | George Hirsch Lifestyle from Know Your Fire Cookbook
1 Lemon, cut in half
1/4 cup mint leaves washed, dried and chopped
8 cloves garlic chopped
3/4 cup olive oil
1/4 cup white wine
1 Tablespoon flat leaf Italian parsely
1/4 cup mixed Sicilian olives
juice of 1 fresh lemon
1 Tablespoon olive oil
Fresh Ground Black Pepper
Optional: 1/2 teaspoon hot pepper flakes
Wash artichokes; remove outer leaves until pale yellow leaves are exposed.
Cut off top two inches and stems so artichokes will sit upright.
Remove fuzzy centers with the edge of a soup spoon and rub all surfaces with half of a lemon. Add juice of remaining lemon to water and dip artichokes to preserve green color.
Mix mint, garlic, pepper, with wine, 1/2 cup olive oil and spoon into hollows of artichokes. Place in a pan just large enough to hold them upright. Add water to depth of three inches and remaining olive. Bring to a boil.
Reduce heat, cover and simmer 25 minutes or until just tender. Check by either pulling off a bottom leaf with ease or inserting small knife through bottom and it slides out with ease. Cooking will vary with size of artichokes.
Remove artichokes, drain, cover and keep warm. Reduce cooking liquid until a syrupy consistency, add optional hot pepper flakes. Spoon sauce over artichokes; top with parsley, olives, lemon juice, olive oil and serve.
Note: Artichokes may also be grilled over a very high heat and topped with above flavorings.