Total Calories: 69
1 In a small bowl, stir together the garlic, parsley, and mint or marjoram. Add salt and pepper to taste. Stir in 1 tablespoon of the oil.
2 Gently spread the leaves of the artichokes and push some of the garlic mixture down into the center. Squeezing the artichokes slightly to hold in the filling, place them stem-side up in a pan just large enough to hold them upright. Pour the wine around the artichokes. Add water to a depth of 3/4 inch. Drizzle the artichokes with the remaining oil.
3 Cover the pan and bring the liquid to a simmer over medium heat. Cook 45 minutes or until the artichokes are tender when pierced with a knife. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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