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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Lisa Fike
[email protected]I wasn't sure how I would like these artichokes, but I was pleasantly surprised. They were delicious!
Doug Matal
[email protected]These artichokes were a great side dish for my roasted chicken. They were simple to make and very flavorful.
Bekalu Assefa
[email protected]The artichokes were delicious! I loved the way the lemon and garlic flavors complemented each other.
Sibusiso1 Majola
[email protected]These artichokes were a bit too spicy for me. I think I would use less chili pepper next time.
Amjad Sahib
[email protected]I've made this recipe several times and it always turns out great. The artichokes are always tender and flavorful.
Waqar Shah G
[email protected]The artichokes were a bit too salty for my taste.
Ashmita Lama
[email protected]These artichokes were a great appetizer. They were easy to make and everyone loved them.
Mapule Hlanguza
[email protected]The artichokes were a bit dry. I think I would add more liquid to the pot next time.
Kenzlee Segura
[email protected]These artichokes were so easy to make and they turned out so flavorful. I will definitely be making them again.
Michael Holleman
[email protected]The artichokes were delicious, but the recipe was a bit too complicated for me. I think I would try a simpler recipe next time.
Saal Lukas
[email protected]These artichokes were amazing! I will definitely be making them again and again.
Moshif Mosa
[email protected]The artichokes were a little tough. I think I should have cooked them for a bit longer.
Joe Thorpe
[email protected]I made these artichokes for a party and they were a huge success. Everyone loved them!
nahin sintiha
[email protected]These artichokes were a bit too oily for my taste.
Me Nabi
[email protected]I followed the recipe exactly and the artichokes turned out great. My family loved them!
Ibrahim abiodun Abbas
[email protected]The artichokes were a little bland. I think I would add more herbs and spices next time.
Shovo Sipul
[email protected]I've never cooked artichokes before, but this recipe made it so easy. The artichokes were delicious and I will definitely be making them again.
FLORI SINANI
[email protected]These artichokes were a hit! They were so easy to make and turned out perfectly tender and flavorful. I served them with a simple lemon-butter sauce and they were devoured.