carciofi alla romana

prep time:  tbd
cook time:  tbd
servings:  4 - 6

ingredients:
6 large artichokes with long stems - trimmed, halved, choke removed and held in lemon water
1/4 cup olive oil + extra for drizzling
10 garlic cloves
1 red onion - sliced thinly
1 lemon - sliced and seeds removed
1 bunch mint coarsely chopped - leaves and stems and all
2 cups dry white wine
1 1/2 cups water
1 teaspoon red chile flakes + more to taste
2 tablespoons orange zest
salt
pepper

steps:
1.  split the trimmed artichoke and remove the choke with a parring knife.  place cleaned artichokes in acidulated (lemon) water.

2.  in a 12 - 14-inch saute pan with straight sides, heat oil and add garlic, onion, lemon and chopped mint.

3.  place artichokes cut-side down in the pan.  sprinkle them with salt.

4.  pour in wine and water to almost cover artichokes.  add the chile flakes.  turn the heat to high and bring the liquid to a boil, then reduce to a simmer, cover and cook for 20 minutes until tender when pierced with a knife.

5.  remove cooked artichokes to plate with a slotted spoon.  finish with orange zest, salt, drizzle of olive oil, chile flakes and pepper.

6.  serv on top of bruschetta or as is.

- good, march 2011