Carciofi alla Romana (Artichokes with Garlic and Mint)

Ingredients

• 6
  
  globe artichokes
  
• 1/2
  
  cup olive oil
  
• 6
  
  garlic cloves, minced
  
• 1/4
  
  cup fresh mint leaves
  
• 3
  
  teaspoons chopped parsley
  
• 1/2
  
  teaspoon salt
  
• 1/2
  
  cup dry white wine
  
• 
  
  juice of one lemon
  

Directions

1. Trim the artichokes to their yellow portions, and using a grapefruit spoon, scoop out the hair chokes. Cut in half. In a large lidded pot, heat the oil until smoking. Carefully lower the artichokes into the oil, and cook, turning once, for approximately 5 minutes. Add the garlic, mint, parsley, and salt, then cover again, simmering for 5-6 minutes. Slowly pour in the wine, then lower the heat and cook for 20 minutes. The chokes should be fork tender when done.
2. Pour out the oil into a long thin platter with high sides. Line the artichokes in single file up the center and squeeze the lemon juice over them just prior to serving.