Ingredients

• 2 ea lemons, juiced into a large bowl of water.
• 4 ea artichokes, hearts only
• 1/4 C flat-leaf parsley leaves, minced
• 2 T mint leaves, minced
• 2 T oregano leaves, minced
• 3 cl garlic, minced
• 1/4 C olive oil
• 1/4 C dry white wine

Instructions

1. Trim the artichokes to remove the outer leaves and the very bottom and the outer layer of the stem. Leave the tender inner leaves. Use a spoon to remove the choke. Keep the trimmed artichokes in the lemon water to preserve color.
2. Mix together the parsley, mint, oregano and garlic, then rub the concave side of each artichoke heart with the mixture, packing it into the leafy crevices.
3. Add the oil and wine to a pot just large enough for the artichoke hearts when placed beside each other, stems up. Arrange the artichokes in the pot, season with salt and pepper, then simmer until the artichokes are fork-tender.
4. Plate the artichokes stems up, drizzle with cooking juice and some additional olive oil, sprinkle with remaining herb mixture and serve.

Source: seriouseats.com

Contributed by: Skip