| 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
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