| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian1 | 4 | servings | |
INGREDIENTS
| 20 | Baby artichokes | |
| 1/4 | c | Extra-virgin olive oil |
| 12 | Garlic cloves; peeled | |
| 6 | oz | Dry white wine; (frascati) |
| 1 | tb | Crushed red pepper flakes |
| 1/2 | c | Fresh mint leaves; stems removed |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Peel and trim artichokes, leaving stem intact and place in acidulated water. Place olive oil and garlic cloves in pan and place over medium-high heat. Cook until garlic is light golden-brown. Drain artichokes and place in pan with garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), about 10 minutes. Add chilies and mint, stir through, season with salt and pepper and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5718) Per serving: 167 Calories (kcal); 14g Total Fat; (85% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
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