Garlic and mint artichokes are a very simple side dish, made with a few simple ingredients.
It is perfect to accompany second courses of various kinds, both meat and fish, and it is a different way than usual to consume the artichokes. The preparation is very simple and quick and reminds that of the Roman artichokes in its ingredients but in this case the recipe is even simpler.
Let’s see, then, how to prepare some excellent garlic and mint artichokes and some equally tasty and delicious alternatives.
- 4 artichokes
- 2 cloves of garlic
- extra virgin olive oil, to taste
- salt, to taste
- pepper, to taste
- mint, to taste
Start with artichokes. These, in fact, are the main ingredient of this recipe and above all they require a longer and more accurate preparation.
First, short the stem and then remove the outer leaves of the artichokes, which are the hardest and least pleasant to consume. Cut off the remaining leaves to remove the thorns.
Reduce your artichokes to half and then into quarters and only at this point remove the beard inside and with it the smaller leaves that often contain other thorns.
Decide whether to leave the artichokes in quarters or if reduce them into smaller slices. Choose according to your tastes and adjust cooking times accordingly. Once ready, put the slices of artichokes aside in a solution of water and lemon so as to keep them perfectly white.
Take a saucepan and fry the garlic in slices in extra virgin olive oil for a few minutes. When the garlic starts to dry add the artichokes and sauté for a few minutes, adding salt and pepper to taste. To make easier the cooking of your artichokes, add, little by little, the vegetable stock, which will allow the artichokes to always have the right cooking liquid.
When your artichokes start to be very tender, add the mint reduced into small pieces and the oregano. Keep cooking for a few minutes and serve to your guests warm with extra virgin olive oil.
Store your garlic and mint artichokes in a refrigerator for a couple of days in an airtight container.
To serve them hot, sauté in a pan with extra virgin olive oil or in the oven; to serve cold, leave them at room temperature for at least an hour.