The Italian SIDE DISH I can eat EVERY DAY for LIFE!

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being neutral in flavor.

artichokes

💰Cheaper: frozen artichoke hearts

Frozen artichoke hearts are more affordable and convenient.

Prepare a bowl of water with squeezed lemon to prevent artichokes from browning.

Trim the outer leaves of the artichokes until reaching the tender part.

Use a paring knife to cut away the hard leaves from the artichoke.

Scoop out the fuzzy center of the artichoke using a teaspoon.

In a mortar and pestle, add fresh mint leaves and parsley, then roughly chop two garlic cloves and add them.

Add a bit of olive oil and salt to the mixture in the mortar and pestle and grind into a paste.

Stuff the artichokes with the herb mixture, ensuring it's packed into all crevices.

Heat a pan over low to medium flame and place the stuffed artichokes upside down in the pan.

Pour any remaining juices over the artichokes and fill the pan with water up to the base of the stems to create steam.

Cover the pan with wrinkled parchment paper to create a steaming chamber.

Cook on low to medium flame for 14 minutes, checking occasionally, especially if using a normal stainless steel pan, which may take up to 30 minutes.

Once cooked, serve with fresh mint leaves on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary