Instructions: Trim the artichokes and cut into 1/2-inch thick wedges and rub with a cut lemon. In a large, heavy-bottomed saucepan, combine the artichokes, garlic, 1 tablespoon chili flakes and mint leaves and cover with the olive oil. Place the pan over high heat and bring to a boil. Once the center is boiling, remove from heat, cover and allow to cool in the oil.

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

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

This recipe yields 10 servings.

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