|Just a Few Simple, Fresh Ingredients|
Recipe by Elizabeth Minchilli
Is there ever a point in reinventing the wheel, in recreating what already works? That depends on how much you might improve it and in how much time. Often in the recipe realm we can add interest or healthfulness by changing things up. But sometimes the original recipe is so authentic that we don’t want to mess with it. This recipe, for example.
|During the Steaming Process|
Do heed Elizabeth’s warning that artichokes can stain hands. Use the lemon as she instructs to avoid this. Take particular care under your nails, especially if you have a “pink collar” day job where such stains might require an explanation.
4 young artichokes
1 bunch parsley
1 bunch mint
3 cloves garlic
½ tsp. salt
¼ tsp. pepper
~ ¼ cup olive oil
The garden mint that I used had thick tough stems, so I discarded them; use your discretion. I used 2 cups mint leaves and 2 cups parsley and would not advise using less.
Italian artichokes are a different species than we have in the US. My total cooking time was 30 minutes rather than the 45-60 minutes suggested in the recipe.
Follow instructions at Elizabeth Minchilli in Rome. Buon appetito!