My Best Mint Artichokes Recipe by Lavinia
 Lavinia @Kitchenla London Tender artichokes, each leaf infused with fragrant garlic, fresh mint, and a splash of crisp white wine. Juicy, aromatic, and lightly lemon-kissed, they pull apart with a gentle tug, revealing a subtle, herbaceous heart in every bite. Simple, elegant, unforgettable. For more recipes follow my link: udemy.com/user/lavinia-agache/?srsltid=AfmBOorvAavKagBoKfm_-Bheb3T2_iXkcSNq5rQUME1YdKS4OP9Sfo7A Tender artichokes, each leaf infused with fragrant garlic, fresh mint, and a splash of crisp white wine. Juicy, aromatic, and lightly lemon-kissed, they pull apart with a gentle tug, revealing a subtle, herbaceous heart in every bite. Simple, elegant, unforgettable. For more recipes follow my link: udemy.com/user/lavinia-agache/?srsltid=AfmBOorvAavKagBoKfm_-Bheb3T2_iXkcSNq5rQUME1YdKS4OP9Sfo7A My Best Mint Artichokes Share its first Cooksnap! Tender artichokes, each leaf infused with fragrant garlic, fresh mint, and a splash of crisp white wine. Juicy, aromatic, and lightly lemon-kissed, they pull apart with a gentle tug, revealing a subtle, herbaceous heart in every bite. Simple, elegant, unforgettable. For more recipes follow my link: udemy.com/user/lavinia-agache/?srsltid=AfmBOorvAavKagBoKfm_-Bheb3T2_iXkcSNq5rQUME1YdKS4OP9Sfo7A Tender artichokes, each leaf infused with fragrant garlic, fresh mint, and a splash of crisp white wine. Juicy, aromatic, and lightly lemon-kissed, they pull apart with a gentle tug, revealing a subtle, herbaceous heart in every bite. Simple, elegant, unforgettable. For more recipes follow my link: udemy.com/user/lavinia-agache/?srsltid=AfmBOorvAavKagBoKfm_-Bheb3T2_iXkcSNq5rQUME1YdKS4OP9Sfo7A Ingredients 60 mins 4 people 4 medium globe artichokes 3 –4 cloves garlic, thinly sliced 1 small bunch fresh mint, finely chopped (reserve some leaves for garnish) 50 ml olive oil (extra virgin) 100 ml dry white wine 1 lemon (plus 1 extra for rubbing the artichokes) 1 pinch Salt + black pepper to taste 2 tbsp breadcrumbs for a light crust 4 medium globe artichokes 3 –4 cloves garlic, thinly sliced 1 small bunch fresh mint, finely chopped (reserve some leaves for garnish) 50 ml olive oil (extra virgin) 100 ml dry white wine 1 lemon (plus 1 extra for rubbing the artichokes) 1 pinch Salt + black pepper to taste 2 tbsp breadcrumbs for a light crust Cooking Instructions 60 mins 1 Prep the artichokes → Trim the stems and snip the sharp leaf tips. Pull off any tough outer leaves. Rub with lemon to prevent browning. 2 Stuff them → Gently open up the artichokes and stuff garlic slices and chopped mint in between the leaves. If you like, sprinkle a bit of breadcrumbs inside for texture. 3 Arrange in a pot → Place the artichokes upright in a deep ovenproof dish or pot. Drizzle with olive oil and lemon juice, then pour white wine around (not over) the artichokes. 4 Cover & bake → Cover tightly with foil and bake at 190°C (375°F) for 30–35 minutes, until leaves are tender and pull away easily. 5 Serve → Garnish with extra mint leaves and maybe a drizzle of olive oil. Perfect as a side or even a veggie centerpiece. 1 Prep the artichokes → Trim the stems and snip the sharp leaf tips. Pull off any tough outer leaves. Rub with lemon to prevent browning. 1 Prep the artichokes → Trim the stems and snip the sharp leaf tips. Pull off any tough outer leaves. Rub with lemon to prevent browning. 2 Stuff them → Gently open up the artichokes and stuff garlic slices and chopped mint in between the leaves. If you like, sprinkle a bit of breadcrumbs inside for texture. 2 Stuff them → Gently open up the artichokes and stuff garlic slices and chopped mint in between the leaves. If you like, sprinkle a bit of breadcrumbs inside for texture. 3 Arrange in a pot → Place the artichokes upright in a deep ovenproof dish or pot. Drizzle with olive oil and lemon juice, then pour white wine around (not over) the artichokes. 3 Arrange in a pot → Place the artichokes upright in a deep ovenproof dish or pot. Drizzle with olive oil and lemon juice, then pour white wine around (not over) the artichokes. 4 Cover & bake → Cover tightly with foil and bake at 190°C (375°F) for 30–35 minutes, until leaves are tender and pull away easily. 4 Cover & bake → Cover tightly with foil and bake at 190°C (375°F) for 30–35 minutes, until leaves are tender and pull away easily. 5 Serve → Garnish with extra mint leaves and maybe a drizzle of olive oil. Perfect as a side or even a veggie centerpiece. 5 Serve → Garnish with extra mint leaves and maybe a drizzle of olive oil. Perfect as a side or even a veggie centerpiece. Tips For an extra flavor punch, add a few anchovy fillets or a sprinkle of Parmesan inside the leaves before baking. These are perfect with a chilled glass of white wine…because obviously, you’re already cooking with it. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 01, 2025 16:05 London Kitchenla's food page is a captivating culinary journey that unfolds through a carefully curated collection of visuals and content. Brimming with creativity, Kitchenla presents a fusion of flavours, showcasing both homemade delights and culinary adventures in various eateries. From vibrant images of meticulously crafted dishes to insightful captions that bring each bite to life, the page reflects a genuine passion for the art of cooking and gastronomy. Comments Similar Recipes How To Prepare Artichokes How To Prepare Artichokes Until I was shown in person how to prepare artichokes, I never thought to cook them myself. I wondered if there were other people like me, so I posted this recipe. User "Torebiante" told me that American artichokes are large and tough. I used Italian artichokes (carciofi). I tried this method with various varieties of artichokes (3-10 cm in diameter), and this method seemed to be okay for Italian artichokes. Recipe by Arsinda cookpad.japan Artichokes in Oil Artichokes in Oil I love artichokes, so I want to eat them year round, but the artichokes in oil that's sold in stores don't use very tasty oil. So, I learned how to make preserved artichokes from a friend. The artichokes I used are the small type that are called "carciofini" in Italy. They weigh about 80 g per piece before they're peeled. The boiling time will differ depending on the freshness of the artichokes, so test for doneness after boiling. Recipe by Arsinda cookpad.japan Braised Chicken With Artichokes and Olives Braised Chicken With Artichokes and Olives This dish is another delicious one. Artichokes are not always in season so I used canned artichoke hearts and the result was equally good. You can serve this dish with rice, but it would be wise not use a very flavored rice (Mexican, Caribbean, etc). The sauce is wonderful but you don't want the flavored rice to overpower it. PS: Rosemary is essential to this recipe, don't skip it!! PaulN Deep-fried artichokes Deep-fried artichokes So, Stanley Tucci is to blame for this one. We’ve been watching his show “Searching for Italy”, and the one about Rome left us with a MAJOR hankering for the deep fried artichokes known in Italy as Carciofi alla Giudea (artichokes in the Jewish style) Surprisingly easy to make, they are just amazing! Felix Cortes California Farm Mint Eggplant Lamb Chop Salad California Farm Mint Eggplant Lamb Chop Salad Bring equal size mint marinaded lambchops and eggplant rounds to room temperature coated in mixture of olive oil, lemon juice, chopped mint leaves, garlic, pepper and salt. Pan sear lamb chops and eggplant in olive oil. Make salad dressing from pan drippings, leftover mint marinade and white wine. Drizzle over salad. Arrange on sauteed cabbage leaf on slice of glazed onion around heated tomato, serve with olives and lemon wedges. Hobby Horseman Garlic Sautéed Baby Artichokes Garlic Sautéed Baby Artichokes I learned this recipe from my green grocer. To finish the dish, you can add a little white wine to the pan, cover and steam-cook for about 30 minutes. If you omit the wine, the finish will be crispy. If the outside skin of the leaves are tough, just try out the bottom parts with your teeth. The hearts are tender and can be eaten. Recipe by moonface3 cookpad.japan Mint Cream Tarts Mint Cream Tarts Cool. Creamy. Refreshing and easy to make. Individual mint cream tarts are really festive and can be made ahead . If you don’t have individual spring form pans a 8 inch one or 8 inch cake pan will also work although the cake pan will have to be cut in the pan. fenway How To Prepare Artichokes How To Prepare Artichokes Until I was shown in person how to prepare artichokes, I never thought to cook them myself. I wondered if there were other people like me, so I posted this recipe. User "Torebiante" told me that American artichokes are large and tough. I used Italian artichokes (carciofi). I tried this method with various varieties of artichokes (3-10 cm in diameter), and this method seemed to be okay for Italian artichokes. Recipe by Arsinda cookpad.japan How To Prepare Artichokes How To Prepare Artichokes Until I was shown in person how to prepare artichokes, I never thought to cook them myself. I wondered if there were other people like me, so I posted this recipe. User "Torebiante" told me that American artichokes are large and tough. I used Italian artichokes (carciofi). I tried this method with various varieties of artichokes (3-10 cm in diameter), and this method seemed to be okay for Italian artichokes. Recipe by Arsinda cookpad.japan Artichokes in Oil Artichokes in Oil I love artichokes, so I want to eat them year round, but the artichokes in oil that's sold in stores don't use very tasty oil. So, I learned how to make preserved artichokes from a friend. The artichokes I used are the small type that are called "carciofini" in Italy. They weigh about 80 g per piece before they're peeled. The boiling time will differ depending on the freshness of the artichokes, so test for doneness after boiling. Recipe by Arsinda cookpad.japan Artichokes in Oil Artichokes in Oil I love artichokes, so I want to eat them year round, but the artichokes in oil that's sold in stores don't use very tasty oil. So, I learned how to make preserved artichokes from a friend. The artichokes I used are the small type that are called "carciofini" in Italy. They weigh about 80 g per piece before they're peeled. The boiling time will differ depending on the freshness of the artichokes, so test for doneness after boiling. Recipe by Arsinda cookpad.japan Braised Chicken With Artichokes and Olives Braised Chicken With Artichokes and Olives This dish is another delicious one. Artichokes are not always in season so I used canned artichoke hearts and the result was equally good. You can serve this dish with rice, but it would be wise not use a very flavored rice (Mexican, Caribbean, etc). The sauce is wonderful but you don't want the flavored rice to overpower it. PS: Rosemary is essential to this recipe, don't skip it!! PaulN Braised Chicken With Artichokes and Olives Braised Chicken With Artichokes and Olives This dish is another delicious one. Artichokes are not always in season so I used canned artichoke hearts and the result was equally good. You can serve this dish with rice, but it would be wise not use a very flavored rice (Mexican, Caribbean, etc). The sauce is wonderful but you don't want the flavored rice to overpower it. PS: Rosemary is essential to this recipe, don't skip it!! PaulN Deep-fried artichokes Deep-fried artichokes So, Stanley Tucci is to blame for this one. We’ve been watching his show “Searching for Italy”, and the one about Rome left us with a MAJOR hankering for the deep fried artichokes known in Italy as Carciofi alla Giudea (artichokes in the Jewish style) Surprisingly easy to make, they are just amazing! Felix Cortes Deep-fried artichokes Deep-fried artichokes So, Stanley Tucci is to blame for this one. We’ve been watching his show “Searching for Italy”, and the one about Rome left us with a MAJOR hankering for the deep fried artichokes known in Italy as Carciofi alla Giudea (artichokes in the Jewish style) Surprisingly easy to make, they are just amazing! Felix Cortes California Farm Mint Eggplant Lamb Chop Salad California Farm Mint Eggplant Lamb Chop Salad Bring equal size mint marinaded lambchops and eggplant rounds to room temperature coated in mixture of olive oil, lemon juice, chopped mint leaves, garlic, pepper and salt. Pan sear lamb chops and eggplant in olive oil. Make salad dressing from pan drippings, leftover mint marinade and white wine. Drizzle over salad. Arrange on sauteed cabbage leaf on slice of glazed onion around heated tomato, serve with olives and lemon wedges. Hobby Horseman California Farm Mint Eggplant Lamb Chop Salad California Farm Mint Eggplant Lamb Chop Salad Bring equal size mint marinaded lambchops and eggplant rounds to room temperature coated in mixture of olive oil, lemon juice, chopped mint leaves, garlic, pepper and salt. Pan sear lamb chops and eggplant in olive oil. Make salad dressing from pan drippings, leftover mint marinade and white wine. Drizzle over salad. Arrange on sauteed cabbage leaf on slice of glazed onion around heated tomato, serve with olives and lemon wedges. Hobby Horseman Garlic Sautéed Baby Artichokes Garlic Sautéed Baby Artichokes I learned this recipe from my green grocer. To finish the dish, you can add a little white wine to the pan, cover and steam-cook for about 30 minutes. If you omit the wine, the finish will be crispy. If the outside skin of the leaves are tough, just try out the bottom parts with your teeth. The hearts are tender and can be eaten. Recipe by moonface3 cookpad.japan Garlic Sautéed Baby Artichokes Garlic Sautéed Baby Artichokes I learned this recipe from my green grocer. To finish the dish, you can add a little white wine to the pan, cover and steam-cook for about 30 minutes. If you omit the wine, the finish will be crispy. If the outside skin of the leaves are tough, just try out the bottom parts with your teeth. The hearts are tender and can be eaten. Recipe by moonface3 cookpad.japan Mint Cream Tarts Mint Cream Tarts Cool. Creamy. Refreshing and easy to make. Individual mint cream tarts are really festive and can be made ahead . If you don’t have individual spring form pans a 8 inch one or 8 inch cake pan will also work although the cake pan will have to be cut in the pan. fenway Mint Cream Tarts Mint Cream Tarts Cool. Creamy. Refreshing and easy to make. Individual mint cream tarts are really festive and can be made ahead . 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