Instructions: The hardest part about this recipe is cleaning the artichokes. Its easiest to use the "baby" artichokes, which dont have big chokes. To clean them, pull off the tough outer leaves until you reach the pale green inner leaves. Cut off the top 1/3 of the tips. Using a paring knife, peel the dark skin from the base and stems. Finally, cut the artichokes into lengthwise quarters and store them in a bowl full of acidulated water (water with the juice of 1/2 lemon added). This will keep them from turning black. If youre using large artichokes, follow the same steps, but after youve trimmed the tops, scoop out the hairy chokes (a grapefruit spoon works great). Slice the hearts into 1/2-inch pieces.

Place the artichokes, olive oil, garlic and 1/2 teaspoon of salt in a 9-inch skillet. Pour the water over. Place over high heat and as soon as the water begins to bubble, tightly cover the skillet. Cook, shaking the pan frequently, until the artichokes are just tender enough to pierce with a sharp knife, about 4 minutes. Remove the lid and continue cooking over high heat, stirring constantly, until the water has completely evaporated (the sound will change from bubbling to crackling). Add the mint and lemon juice and stir well so that the glaze completely covers all of the artichoke pieces. Taste and add more salt or lemon juice if necessary. Serve immediately while hot or at room temperature.

This recipe yields 4 servings.

NOTES :

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