Braised Artichokes With Garlic and Mint

Time 25 minutes
Yields Serves 4
Braised Artichokes With Garlic and Mint
(Robert Gauthier / Los Angeles Times)

Place the artichokes, olive oil, garlic and 1/2 teaspoon of salt in a 9-inch skillet. Pour the water over. Place over high heat and as soon as the water begins to bubble, tightly cover the skillet. Cook, shaking the pan frequently, until the artichokes are just tender enough to pierce with a sharp knife, about 4 minutes.


Remove the lid and continue cooking over high heat, stirring constantly, until the water has completely evaporated (the sound will change from bubbling to crackling). Add the mint and lemon juice and stir well so that the glaze completely covers all of the artichoke pieces. Taste and add more salt or lemon juice if necessary. Serve immediately while hot or at room temperature.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.