4 whole large artichokes Globe or Romanesco if available
Juice of two lemons
1/4 cup fresh chopped mint
1/4 cup chopped Italian parsley
2 large cloves garlic, minced
Three cups of chicken broth
Salt and pepper to taste
Remove the tough outer leaves of the artichokes.
Use a vegetable peeler to trim the outer layer of the stems.
Cut the artichokes in half lengthwise
Place in pan. Add chicken broth, salt, parsley, mint and garlic and cook until tender.
Remove from pan, scoop out chokes.
Serve warm with cooking juices.
As seen in Program 21o1
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