Pot-Roasted Artichokes
Tender baby artichokes slowly pot-roasted in white wine with garlic, capers, and fresh herbs. This elegant dish features golden-brown artichokes infused with Mediterranean flavors.
Ingredients
- •1 whole lemon
- •3½ pounds baby artichokes
- •¼ cup olive oil
- •2 cloves garlic
- •1 to taste Kosher salt
- •1½ cups dry white wine
- •1 tablespoon drained capers
- •¼ cup fresh mint leaves
- •2 tablespoons fresh flat-leaf parsley leaves
Cooking Instructions
- 1.
Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off from top. Trim stem, leaving at least 1/2" of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water.
20 min
- 2.
Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.
2 min
- 3.
Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
3 min
- 4.
Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes.
30 min
- 5.
Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.
5 min
- 6.
Serve artichokes warm or room temperature, drizzled with pan juices.
1 min
- 7.
DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.
