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Ingredients

• 2 lemons, halved, divided
• 6 large artichokes, preferably with stems
• 1 bunch fresh mint, chopped, stems and all, plus about 1/4 cup fresh mint leaves, cut into chiffonade (thin slivers)
• 6 garlic cloves, thinly sliced
• 1 cup extra virgin olive oil
• 1 cup dry white wine
• 2-4 red jalapeño peppers, thinly sliced
• 1/4 cup coarse sea salt

Description

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