Featured Recipes

Carciofi Aglioe Olio alla Menta
Tiny Artichokes with Extra-Virgin Olive Oil,
Garlic, and Mint

YIELD: Serves 4-5 as side dish or 8 as part of an antipasto 


8 to 10 tiny, fresh, whole artichokes
These are available in the spring. While frozen artichoke hearts can be prepared in this way, there is no comparison in flavor with the fresh ones!

3 tablespoons of lemon juice

╝ Cup extra-virgin olive oil

3 to 4 cloves of garlic, finely minced

4 sprigs of fresh mint leaves, minced

salt and freshly ground pepper to taste

fresh mint leaves for garnish


1. Cut off the base and the top third of the artichokes. Remove all the tough outer leaves until only the light green, tender leaves remain. Fill a medium sacuepan halfway with salted water, and add the lemon juice.  Place the cleaned artichokes into the saucepan.

2. Bring the water to a boil, cover, lower the heat, and simmer for 15 to 20 minutes, or until the artichokes are very tender. Drain the artichokes, cut them in half, and set them aside.

3. Wipe out the saucepan.  Put the olive oil, garlic, and mint into the saucepan, and sautÚ on low heat for 3 to 4 minutes. Add the artichokes and sautÚ on very low heat, turning gently until they are coated with the oil-mint mixture. Salt and pepper to taste. Turn off the heat after 5 minutes. The artichokes may be served immediately, or after cooling to room temperature.  Garnish with fresh mint.


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