Braised Artichokes with Mint

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Makes: 4  servings Prep 20 mins Cook 25 mins


  • 3 large or 4 small artichokes, quartered
  • 1/2 cup  water
  • 3 tablespoons  olive oil
  • 2 tablespoons  chopped fresh parsley
  • 1 teaspoon  minced garlic
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  dried mint
  • 1/4 cup  chopped fresh mint
  • 1 teaspoon  minced lemon peel


1. Remove outer leaves of the artichokes and trim stems to 1 inch, then peel stems with a small, sharp knife. Slice off top half of artichokes and cut out the fuzzy choke centers.

2. Arrange artichokes in a single layer in a medium skillet. Drizzle with the water and oil. Combine the parsley, garlic, salt, and dried mint in a cup and sprinkle evenly over artichokes; bring to a boil. Reduce heat and simmer, covered, for 20 to 25 minutes or until tender. Uncover and continue to cook until all but 2 tablespoons of liquid is evaporated.

3. Transfer artichokes and liquid to a serving dish. Combine the fresh mint and lemon peel in a cup and sprinkle on top. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)150,
  • Fat, total(g)10,
  • sat. fat(g)1,
  • carb.(g)13,
  • pro.(g)4,
  • sodium(mg)389,
  • Percent Daily Values are based on a 2,000 calorie diet
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