Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Remove the peel from the lemons with a vegetable peeler. Squeeze the juice.
Step 2
Clean the artichokes according to the directions for “fully edible artichokes” on page 15. Be sure to plunge them into the acidulated water as you work.
Step 3
Drain the cleaned artichokes thoroughly. Choose a pot large enough to hold the artichokes snugly side by side. Arrange the artichokes cut side down in the pot. Pour the olive oil into the pot. Scatter the garlic, parsley, mint, and lemon peel over the artichokes. Pour in the lemon juice, then enough water to cover the artichokes up to but not over the base of the stems.
Step 4
Add the salt and red and black pepper, cover the pot loosely with aluminium foil, and bring to a boil over high heat. Adjust the heat to simmering and cook until the artichoke hearts are tender and about a third of the liquid is left, about 30 minutes. Let the artichokes cool to room temperature in the cooking liquid. Serve at room temperature with some of the cooking liquid as a sauce.
