- 10 globe artichokes, outer leaves and chokes removed
- 2 lemons, cut in half
- 5 cloves garlic, thinly sliced
- 1 tablespoon red chile flakes, plus 2 tablespoons, for layering
- 1 bunch mint leaves
- 1 quart extra-virgin olive oil plus 1 quart
Trim the artichokes and cut into 1/2-inch thick wedges and rub with a cut lemon. In a large, heavy-bottomed saucepan, combine the artichokes, garlic, chile flakes, and mint leaves and cover with the olive oil. Place the pan over high heat and bring to a boil. Once the center is boiling, remove from heat, cover, and allow to cool in the oil. Transfer the cooled artichokes to a clean jar, adding a pinch of chiles every cup of artichoke pieces, cover with the new oil and seal. To serve, drain the oil and serve at room temperature or re-heated in a saute pan, seasoned with salt and pepper.