POT-ROASTED ARTICHOKES
Provided by April Bloomfield
Categories Side Roast Easter Passover Vegetarian Artichoke Spring Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 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.
- Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.
- 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.
- 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.
- 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.
- Serve artichokes warm or room temperature, drizzled with pan juices.
- DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.
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Audrey berger
[email protected]These artichokes were a bit too salty for my taste. I think I would use less salt next time.
Azarias Manhique
[email protected]I love this recipe! The artichokes are always so tender and flavorful. I usually serve them with a dipping sauce.
Mary Simba
[email protected]These artichokes were a great way to use up some leftover artichokes I had. They were quick and easy to make and they tasted great.
Arjit Sing Lover
[email protected]The artichokes were a bit too oily for my taste. I think I would reduce the amount of olive oil next time.
jeremiah jenkins
[email protected]These artichokes were amazing! They were so easy to make and they tasted incredible. I will definitely be making them again.
Koma IAM
[email protected]I found this recipe to be a bit too complicated. I think I'll try a simpler recipe next time.
Obsa Rocheh
[email protected]I've made this recipe several times and it always turns out great. The artichokes are always tender and flavorful.
Raymond Bell
[email protected]Delicious! I made these artichokes for a potluck and they were a huge success. Everyone loved them.
Horlar Richie
[email protected]I followed the recipe exactly and the artichokes came out tough and dry. I think I will try a different recipe next time.
Redenrekan Muahamad
[email protected]These artichokes were the perfect side dish for my roasted chicken. They were flavorful and tender.
Anna Dominguez
[email protected]The artichokes were a bit bland for my taste, even after adding extra seasonings.
Ngobe George
[email protected]I've never cooked artichokes before, but this recipe made it so easy. They turned out delicious and I will definitely be making them again.
Niky perera
[email protected]These artichokes were a hit at my dinner party! They were so easy to make and everyone loved them.