Serve with crusty bread for sopping up the flavorful pan juices.
|1 T||parsley (fresh, chopped)|
|3 T||mint (fresh, chopped)|
|2 clv||garlic (minced)|
|1 T||olive oil (plus 3/4 cup)|
|1⁄2 c||white wine (dry)|
|3⁄4 c||boiling water|
Prepare a bowl of acidulated water. Squeeze the juice of both lemons into a large bowl filled with 2-3 quarts of cold water. Throw the lemon rinds in the bowl.
Slice the artichokes in half, lengthwise. Place them in the bowl of acidulated water, and take them out one at a time to prepare, returning them to the bowl as you finish. Trim each artichoke of its coarse outer leaves and slice out the fuzzy choke.
In a small bowl, combine the parsley, mint, garlic, salt, and 1 teaspoon of the olive oil. In the cavity of each artichoke half, where the choke was, place 1 teaspoon of the herb mixture. Arrange the artichokes in a deep sauté pan in which they fit snugly. Add the wine, boiling water, the last 3/4 cup of olive oil, and a sprinkling of salt. Cover and simmer on the stove for 20-25 minutes.
Serve hot or at room temperature.