Stewed Artichokes with Catmint
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- artichokes
- olive oil
- salt
- pepper
- clove garlic
- nepitella (catmint / lesser calamint)
- tomato sauce or dissolved tomato paste
Instructions
- Trim, quarter, and flour the artichokes; brown in oil with salt and pepper.
- Add a minced base of garlic and fresh nepitella (catmint).
- Finish cooking with tomato sauce or dissolved tomato paste.