Carciofi alla Romana (Braised Artichoke Hearts with Mint)
This classic Roman contorno, or side dish, calls for mint, a popular herb in Roman kitchens. We featured this recipe, along with ones for other delicious contorni, in "Eternal City," Anya von...
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Ingredients
- 6 large trimmed artichoke hearts with stems
- 2 cups white wine
- 1 cup extra-virgin olive oil
- 3 tbsp. minced fresh flat-leaf parsley
- 3 tbsp. minced mint leaves
- 2 tbsp. fresh lemon juice
- 4 cloves garlic, minced
- Kosher salt
- freshly ground black pepper
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