- 20 baby artichokes
- 1/4 cup extra virgin olive oil
- 12 cloves garlic, peeled
- 6 ounces dry white wine, Frascati
- 1 tablespoon crushed red pepper flakes
- 1/2 cup fresh mint leaves, stems removed
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.