RECIPE
The labor of love that is baby artichokes—it’s worth it. Taking the time to prep a big batch of these mint-marinated beauties means you’ll have a fridge full of effortless, earthy spring flavor at your fingertips. Mint is the perfect companion for artichokes, amplifying their delicate sweetness and making them taste ultra-fresh. Use them to brighten pastas and risottos, toss them on the grill for a smoky twist, or serve them simply as part of an antipasto spread. Or just snack on them straight from the refrigerator. Make sure to use good-quality olive oil!
3-4 lemons
12 baby artichokes
½ cup extra virgin olive oil
2 teaspoons Maldon salt (or Herbal Roots salt)
3 cloves garlic
¼ cup loosely packed chopped mint leaves
Trim the artichoke stems, peeling the outer layer while keeping the tender core intact. Slice off about ¼ inch from the top, rubbing with lemon to prevent browning, and remove a few of the tough outer leaves until the tender, pale green ones remain. Submerge the prepped artichokes in lemon water as you work.
Steam or boil the artichokes until tender in the same lemon water they were soaking in, then strain.
While the artichokes are still warm, cut them in half and place them in a mixing bowl. Drizzle with olive oil, season with salt, and use a garlic press to add the cloves of garlic as well as the chopped mint. Gently mix everything together. Refrigerate until ready to use
Save trimmed leaves and stems to make a light, flavorful artichoke stock for soups, risottos, or sauces.
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