Artichokes with Mint and Chiles Recipe | Grilling

Serious Eats
Serves: 6 Save

Ingredients (8)

  • 6 large artichokes, trimmed
  • 2 lemons, halved
  • 1 bunch mint, chopped, plus about 1/4 cup fresh mint leaves cut into chiffonade
  • 6 garlic cloves, thinly sliced
  • 1 cup extra-virgin olive oil
  • 1 cup dry white wine
  • 2 to 4 small red hot chili peppers, chopped fine
  • Coarse sea salt

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Spicy Jalapeno Manhattan

The Bar

Ingredients (5)

  • 1.5 oz. Bulleit Bourbon
  • 1-2 Jalapeño Wheels
  • 0.5 oz. Blood Orange Juice
  • 1 oz. Sweet Vermouth
  • Blood Orange Peel Twist Garnish
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