Recipe courtesy of Mario Batali
Total:
1 hr 10 min
Active:
10 min
Yield:
10 servings

Ingredients

  • 10 globe artichokes, outer leaves and chokes removed
  • 2 lemons, cut in half
  • 5 cloves garlic, thinly sliced
  • 1 tablespoon red chile flakes, plus 2 tablespoons, for layering
  • 1 bunch mint leaves
  • 1 quart extra-virgin olive oil plus 1 quart

Directions

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, chile 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 chiles 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.

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