Carciofi Sott'Olio: Marinated Artichokes

• 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

1. Trim the artichokes and cut into 1/2-inch thick wedges and rub with a cut lemon.
2. In a large, heavy-bottomed saucepan, combine the artichokes, garlic, chile flakes, and mint leaves and cover with the olive oil.
3. Place the pan over high heat and bring to a boil.
4. Once the center is boiling, remove from heat, cover, and allow to cool in the oil.
5. 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.
6. To serve, drain the oil and serve at room temperature or re-heated in a saute pan, seasoned with salt and pepper.

artichokes, lemons, garlic, red chile flakes, mint, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/mario-batali/carciofi-sottolio-marinated-artichokes-recipe.html (may not work)