Ingredients:

  • 4 large globe artichokes (Romanesco or Mammole variety)
  • 2 lemons
  • 500ml cold water
  • 3 cloves garlic, finely minced
  • 30g fresh flat-leaf parsley, finely chopped
  • 15g fresh mint, finely chopped
  • 5g sea salt
  • 3g freshly cracked black pepper
  • 120ml extra virgin olive oil
  • 120ml dry white wine
  • 240ml water
  • 1 pinch salt

Instructions:

  1. Prepare the acidulated bath by filling a large bowl with 500ml cold water and the juice of one lemon.
  2. Snap off the tough outer leaves of the artichokes. Trim the base and stem with a paring knife to remove fibrous skin. Cut 2-3cm off the top of the artichoke, rub with lemon, and submerge in the water bath.
  3. In a small bowl, combine minced garlic, parsley, mint, 5g sea salt, and black pepper to create the aromatic stuffing.
  4. Gently pry open the leaves of each artichoke and stuff the herb mixture deep into the center and between the leaves.
  5. Place the artichokes upside down (stems pointing up) in a heavy-bottomed saucepan so they fit snugly.
  6. Add 120ml olive oil, 120ml white wine, 240ml water, and a pinch of salt to the pan.
  7. Cover tightly and simmer over medium-low heat for approximately 35 minutes until the hearts are buttery soft and the liquid has reduced.