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.
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
- Add lemon slices to a large bowl of cold water.
- 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.
- Trim stem with a pairing knife removing the tough outer layer.
- Cut artichoke in half and scrape the hairy choke and discard.
- Place artichoke in lemon water.
- Repeat with remaining artichokes.
- Drain artichokes and pat dry.
- In a large sauté pan over medium high heat, heat olive oil.
- Place artichokes cut side down in the pan and reduce heat to medium-low.
- Scatter garlic over the artichoke halves, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
- Add wine; cover pan, reduce heat, and simmer, without stirring until the artichoke stems are very tender, 10 to 15 minutes.
- Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes.
- Reduce heat and cook artichokes until they are golden brown, about 3 minutes.
- Serve artichokes warm or room temperature, drizzled with pan juices, mint and a large pinch of salt.
By: Amanda Frederickson - A Life Well Lived