Recipe: Artichokes with Herbs and White Wine (using lemon and garlic)

ARTICHOKES WITH HERBS AND WHITE WINE

6 young artichokes (about 3/4 pound each)*
1 lemon, cut in half
Large bunch flat-leaf parsley
Large bunch mint
6 garlic cloves, chopped
Salt and pepper
1 cup dry white wine
1/2 cup olive oil
Juice of half a lemon

TO PREPARE THE ARTICHOKES:
Trim ends of artichoke stems, leaving about 2 inches. Snap off large bottom leaves with your fingers, breaking off about 3/4 of each leaf so edible white part remains. Continue until you reach soft cone of leaves toward center of artichoke. With a serrated knife, trim this flush, removing the firm top as far down as the cup that forms the artichoke bottom.

With a small sharp knife, trim green parts left near base of the artichoke, removing tough fibers so only tender white meat is left. Peel artichoke stem down to white edible center.

Finally, scoop out hairy choke from the center with a melon baller or sharp teaspoon or knife. Rub cut edges of artichokes with lemon halves to prevent discoloring.

TO PREPARE THE FILLING:
Strip parsley and mint leaves from stems, reserving a half-dozen mint sprigs for garnish. Chop parsley and mint and mix with garlic and a little salt. Press filling into hollows in artichokes, keeping a little for sprinkling.

TO FILL AND COOK THE ARTICHOKES:
Set artichokes, tops down and stems up, in a saucepan just large enough to hold. Sprinkle with remaining herb-garlic filling, pour white wine and olive oil over top, and add salt and pepper.

Bring liquid to a boil and simmer 1 minute. Add enough water to come halfway up sides of artichokes, not including stems. Cover and simmer until artichokes are tender when pierced with a two-pronged fork, 25 to 35 minutes depending on size and age. Add more water during cooking if needed to keep artichokes half covered.

Remove artichokes and set them, stems upward, in a deep platter or individual bowls. Boil liquid in pan until it is reduced to about 1 cup, then add lemon juice; taste, and adjust the seasoning.

Drizzle sauce over artichokes as a dressing or pass it separately at the table. Serve artichokes at room temperature, garnished with reserved parsley and mint sprigs.

*When you can find baby artichokes that are edible whole, substitute two per person for larger ones. Trim and peel stems. Halve artichokes through stems and cut out any trace of hairy choke. Set artichokes cut side up in a pan and pile filling on top. Add wine, olive oil, salt and pepper, and cook as above.

Makes 6 servings
Source: Cooking with Wine by Anne Willan