20 baby artichokes
1/4 cup extra-virgin olive oil
12 garlic cloves
6 ounces dry white wine (Frascati)
1 tablespoon crushed red pepper flakes
1/2 cup fresh mint leaves
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Peel and trim artichokes, leaving stem intact and place in acidulated water.
Place olive oil and garlic cloves in pan and place over medium-high heat. Cook until garlic is light golden-brown. Drain artichokes and place in pan with garlic and cook until tender (occasionally spritzing with wine, when necessary, to slow the cooking), about 10 minutes. Add chilies and mint, stir through, season with salt and pepper and serve.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 138
Calories from Fat 86.4%
Total Fat
14g
Cholesterol
0mg
Sodium
5mg
Carbohydrate
4g
Dietary Fiber
1g
Protein
1g
Points 4
Exchanges: 1/2 Vegetable
Rating: ()
Added On: February 29, 2008
* MOLTO MARIO with Mario Batali - (Show # MB-5718) - from the TV FOOD NETWORK
