Ingredients

1 lemon, for acidulated water
3 pounds small artichokes
¼ cup extra-virgin olive oil
8 garlic cloves, peeled and crushed
½ teaspoon salt
½ teaspoon peperoncino
4 cups San Marzano tomatoes, crushed by hand
1 tablespoon fresh mint leaves
2 tablespoons Italian parsley, freshly chopped

Description

This Dish Accents The Meatiness Of The Artichoke. Braised Slowly With The Tomatoes, It Develops A Harmonious Flavor, Sweet With A Refreshing Licorice Finish. Since This Recipe Calls For A Lot Of Artichokes, I Make It When They Are Plentiful. Serve With A

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