Recipe copyright 2000, Mario Batali. All rights reserved.

10 globe artichokes, outer leaves and chokes removed
2 lemons, cut in 1/2
5 cloves garlic, thinly sliced
1 tablespoon red chile flakes, plus 2 tablespoons, for layering
1 bunch mint leaves
1 quart extra-virgin olive oil plus 1 quart

Trim the artichokes and cut into 1/2-inch thick wedges and rub with a cut lemon. In a large, heavy-bottomed saucepan, combine the artichokes, garlic, chili flakes, and mint leaves and cover with the olive oil. Place the pan over high heat and bring to a boil. Once the center is boiling, remove from heat, cover, and allow to cool in the oil. Transfer the cooled artichokes to a clean jar, adding a pinch of chili for every cup of artichoke pieces, cover with the new oil and seal. To serve, drain the oil and serve at room temperature or reheated in a saute pan, seasoned with salt and pepper.

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Inactive Prep Time: 1 hour
Ease of preparation: intermediate