Vegetable
Slow-cooked
artichokes.
Garlic, mint, lemon, and a covered pan. The artichokes should go soft before they take any color.
Serves 4Time 50 minMethod low heat
Method
- Trim the artichokes down to the pale leaves and rub the cuts with lemon. Halve them and remove the fuzzy choke.
- Put them cut-side down in a wide pan with oil, garlic, water, salt, and pepper. Cover and cook gently until a knife slips into the base.
- Uncover, let the liquid reduce, and turn the artichokes once. Finish with torn mint, lemon juice, and a little of the pan oil.
Tips
Low heat is the whole recipe. If the pan dries before the artichokes are tender, add a splash of water and cover again.
Test the base
Pulling a leaf tells you very little. Slide a knife into the stem end; when it enters without resistance, the heart is tender. Let the artichokes cool in their liquid so they stay moist.