POT-ROASTED ARTICHOKES

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Pot-Roasted Artichokes image

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

1 lemon, halved
3 1/2 pounds baby artichokes (about 18)
1/4 cup olive oil
2 garlic cloves, thinly sliced
Kosher salt
1 1/2 cups dry white wine (such as Sauvignon Blanc)
1 tablespoon drained capers
1/4 cup torn fresh mint leaves
2 tablespoons fresh flat-leaf parsley leaves

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.

Lisa Fike
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I wasn't sure how I would like these artichokes, but I was pleasantly surprised. They were delicious!


Doug Matal
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These artichokes were a great side dish for my roasted chicken. They were simple to make and very flavorful.


Bekalu Assefa
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The artichokes were delicious! I loved the way the lemon and garlic flavors complemented each other.


Sibusiso1 Majola
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These artichokes were a bit too spicy for me. I think I would use less chili pepper next time.


Amjad Sahib
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I've made this recipe several times and it always turns out great. The artichokes are always tender and flavorful.


Waqar Shah G
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The artichokes were a bit too salty for my taste.


Ashmita Lama
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These artichokes were a great appetizer. They were easy to make and everyone loved them.


Mapule Hlanguza
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The artichokes were a bit dry. I think I would add more liquid to the pot next time.


Kenzlee Segura
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These artichokes were so easy to make and they turned out so flavorful. I will definitely be making them again.


Michael Holleman
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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
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These artichokes were amazing! I will definitely be making them again and again.


Moshif Mosa
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The artichokes were a little tough. I think I should have cooked them for a bit longer.


Joe Thorpe
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I made these artichokes for a party and they were a huge success. Everyone loved them!


nahin sintiha
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These artichokes were a bit too oily for my taste.


Me Nabi
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I followed the recipe exactly and the artichokes turned out great. My family loved them!


Ibrahim abiodun Abbas
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The artichokes were a little bland. I think I would add more herbs and spices next time.


Shovo Sipul
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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
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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.