The Bijouxs kitchen studio is currently on the move, so here’s a little jewel from late summer, one of my favorite ways with artichokes. Roman-Style Artichokes with Mint are crispy, sweet & salty, golden little gems and here’s how.
Artichokes have always been a staple in my garden, however, the smaller little gems have never seemed to prosper in the arid interior valley of Los Angeles, especially during our recent years of drought. But, it has become easier to locate small globe artichokes at the local markets almost year-round, so this Roman-style recipe has become a Bijouxs kitchen favorite.
As opposed to the large, almost-make-a-meal-variety artichokes, the small gems are perfect for this crispy treat. In an ode to Carciofi alla Romana, which are cooked in wine and oil, seasoned with the local wild mint and garlic, these gems are crispy with just a hint of mint.
The first step is to clean and parboil the artichokes in lemon infused water, about 10 minutes. Then, after slicing in half lengthwise, it is easy to remove the fibrous choke. Allow artichokes to drain and dry, this step can be done ahead of serving.
Just prior to serving, fry the artichokes in a few tablespoons of olive oil until crispy brown on both sides, drain on paper towels. Serve with fresh mint, salt, and a small drizzle of olive oil and a squeeze of lemon.
Crispy outside and creamy inside, with just a hint of mint, I serve these as a small plate first course, a prelude to the meal – meant to be singularly enjoyed and savored. Roman-Style Artichokes with Mint, little jewels from the kitchen.