Braised artichokes with basil and mint

Name: Braised artichokes with basil and mint
Yield: Feeds four
Ingredients: 20 small artichokes or 6 medium artichokes; extra basil leaves; 1 lemon, halved; ½ cup extra virgin olive oil; ½ cup dry white wine; 4 sundried tomatoes, sliced; freshly ground pepper; 2 anchovies, mashed; 2 cups water; handful each of mint leaves, basil leaves and parsley leaves; 1 bay leaf

Preparation info

Feeds
four

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

With this slow-cooking method, you can serve the artichokes warm or cold in the braising juices, quarter them and serve as a refreshing first course salad as pictured, or finish the dish by frying them until crisp.

Ingredients

20 small artichokes or 6 medium artichokes
1 lemon, halved
½

Starter
Side dish
Pescatarian
Gluten-free

Method

Cut the top 2 cm (¾ in) of the larger artichoke leaves away, and rub cut area with lemon. Remove a few of the tough outer leaves, and trim the stalks.

Combine olive oil, wine, water, bay leaf, mint, basil, parsley, anchovies and pepper with artichokes in a heavy-bottomed pan and bring to th