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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.