Pan Roasted Artichokes

Pan Roasted Artichokes with Capers and Mint

Full disclosure, I never really used to care for artichokes–I just thought they were a lot of work for little reward, plus they turn your fingers black when dealing with them. 

However after trying April Bloomfield’s recipe for Pot Roasted Artichokes, everything changed. I am obsessed with the way she cooks artichokes, making them amazingly delicious and totally easy to prepare.

Pan Roasted Artichokes with Capers and Mint

I adapted her recipe to make it a little less fussy and it is perfection. You will look at artichokes completely different from now on. Serve these artichokes alongside a Cambria Chardonnay for a perfectly light supper. Enjoy! 

Pan Roasted Artichokes with Capers and Mint 


  • 1 lemon, sliced 
  • 3 to 4 pounds small artichokes 
  • ¼ cup olive oil 
  • 2 garlic cloves, thinly sliced 
  • 1 ½ cups white wine 
  • 1 tablespoon drained capers 
  • ¼ cup torn fresh mint leaves 
  • Sea salt 


  1. Add lemon slices to a large bowl of cold water. 
  2. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain and cut about 1" off from top. 
  3. Trim stem with a pairing knife removing the tough outer layer. 
  4. Cut artichoke in half and scrape the hairy choke and discard. 
  5. Place artichoke in lemon water. 
  6. Repeat with remaining artichokes. 
  7. Drain artichokes and pat dry. 
  8. In a large sauté pan over medium high heat, heat olive oil. 
  9. Place artichokes cut side down in the pan and reduce heat to medium-low. 
  10. Scatter garlic over the artichoke halves, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes. 
  11. Add wine; cover pan, reduce heat, and simmer, without stirring until the artichoke stems are very tender, 10 to 15 minutes. 
  12. Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. 
  13. Reduce heat and cook artichokes until they are golden brown, about 3 minutes. 
  14. Serve artichokes warm or room temperature, drizzled with pan juices, mint and a large pinch of salt.

By: Amanda Frederickson - A Life Well Lived