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Artichokes, Roman-Style (Carciofi alla Romana)

Contributed by Mario Batali

SERVINGS: 6

•FAST
•MAKE-AHEAD
•VEGETARIAN

Plus: More Vegetable Recipes and Tips

1 tablespoon parsley, chopped
3 tablespoons mint, chopped
2 garlic cloves, finely chopped
Salt
1 tablespoon plus 3/4 cup extra-virgin olive oil
6 artichokes, halved and trimmed of coarse outer leaves, choke removed, held in acidulated water*
1/2 cup dry white wine
3/4 cup boiling water

In a small bowl, combine the parsley, mint, garlic, salt and 1 tablespoon olive oil. In the cavity of each artichoke half, where the choke was, place 1 teaspoon of the herb mixture. Arrange all of the artichokes in a deep pan in which they fit snugly. Add the wine, boiling water, the remaining 3/4 cup of olive oil and a pinch of salt. Cover and simmer on the stove for 20 to 25 minutes. Serve hot or at room temperature.

Notes Add a few drops of lemon juice or neutral vinegar to water.

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