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Ingredients

• 1 Tbsp. minced fresh parsley
• 3 Tbsp. minced fresh mint
• 2 x garlic cloves finely minced
•     Salt to taste
• 1 Tbsp. extra-virgin extra virgin olive oil plus
• 3/4 c. extra-virgin extra virgin olive oil
• 6 x artichokes halved, trimmed of
•     coarse (but not inner) leaves, choke
•     removed, held in acidulated water
• 1/2 c. dry white wine
• 3/4 c. boiling water

Description

In A Small Bowl, Combine The Parsley, Mint, Garlic, Salt And 1 Tbsp. Extra Virgin Olive Oil. In The Cavity Of The Artichoke From That The Choke Was Removed, Place 1 Tsp. Of The…

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