Artichokes Roman Style: Carciofi alla Romana

• 1 tablespoon chopped fresh parsley
• 3 tablespoons chopped fresh mint
• 2 cloves garlic, finely chopped
• Salt, to taste
• 1 tablespoon plus 3/4 cup extra-virgin olive oil
• 6 artichokes, halved and trimmed of coarse (but not inner) 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 the artichoke from which the choke was removed, place 1 teaspoon of the herb mixture.
3. Repeat this procedure with the remaining chokes.
4. Arrange all chokes in a deep pan that keeps them close together, in other words, one that doesn?t give them room to fall over.
5. Add the wine, boiling water, remaining oil and a pinch of salt.
6. Cover and simmer on the stovetop 1 hour.
7. Serve hot or at room temperature.

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

Taken from www.foodnetwork.com/recipes/mario-batali/artichokes-roman-style-carciofi-alla-romana-recipe.html (may not work)