Artichoke Bottoms Braised In Olive Oil With Garlic And Mint


    6 large artichokes (10 to 12 oz each)
    1 lemon, halved
    1 cup water
    1/3 cup extra-virgin olive oil
    1 tablespoon finely chopped garlic
    2 teaspoons kosher salt
    1 tablespoon finely chopped fresh mint

    Garnish: chopped fresh mint
    Special equipment: a melon-ball cutter


Gourmet, March 2002

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