Recipe courtesy of Mario Batali
Show: Molto Mario
1 hr 10 min
10 min
1 hr
10 servings


  • 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


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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Italian Stuffed Artichokes

Recipe courtesy of Justine Simmons

Oven-Roasted Jerusalem Artichokes

Recipe courtesy of Chuck Hughes

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Thai Marinated Grilled Chicken Skewers

Recipe courtesy of Alice Currah

Spicy Bacon Spinach Artichoke Dip

Recipe courtesy of Alice Currah

Marinated Raw Shrimp (Shrimp Ceviche)

Recipe courtesy of David Rocco

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Warm Spinach and Artichoke Dip

Recipe courtesy of Ellie Krieger

Trending Videos

So Much Pretty Food Here