2 large globe artichokes
1 lemon
1/4 cup extra virgin olive oil
3/4 cup sliced shallots
3 cloves garlic, minced, about 1 Tbsp
3 bay leaves
1 cup dry white wine (such as a Sauvignon blanc)
3/4 cup water
1 teaspoon salt
3 Tbsp chopped fresh parsley leaves
2 Tbsp chopped fresh mint leaves


1.Prep the artichokes: Prepare a large bowl with cold water. Squeeze half a lemon into the water. Using a serrated knife (bread knife works well for this), cut off the top inch of the artichokes. Squeeze a little lemon over the cut areas to keep the artichokes from turning brown. Use kitchen shears to snip off the thorny tips of the artichoke leaves.
2.Sauté shallots and garlic: Heat olive oil on medium heat in a thick-bottomed pot that will hold all of the artichokes tightly in a single layer. (Choose a pot with a tight-fitting lid.)
3.Add wine, water, bay leaves, salt, then simmer: Add the white wine, water, bay leaves, and salt to the pot. Make sure there is enough liquid to cover the bottom of the pan by 1/4-inch. If not, add more water until there is. Bring to a simmer, and simmer for a minute.
4.Add quartered artichokes, simmer: Place the quartered artichokes, cut side down in a single layer, in the pot. Bring to a boil on high heat. Cover the pot with a tight fitting lid and lower the heat to medium. Simmer for 20 minutes. (If it looks like the pot is at risk of running out of liquid, add more hot water to the pot.)
5.Toss with parsley, mint, continue to simmer: Then toss with the parsley and mint, turning the artichokes over to coat them with the sauce, cover again, and cook for an additional 5 to 15 minutes, until the leaves are tender and are easy to pull off the artichoke.

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