Artichokes, Roman-Style (Carciofi alla Romana)

• 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

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

parsley, mint, garlic, salt, extravirgin olive oil, artichokes, white wine, boiling water

Taken from www.foodandwine.com/recipes/aspen-2004-artichokes-roman-style-carciofi-alla-romana (may not work)