Braised Artichokes With Tomatoes And Mint
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
53
Spice
60
Sweetness
56
Sourness
42
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.5 cups
White Wine (dry)2 tsps
Kosher Salt (plus more)1 cup
Olive Oil (divided)6 medium
ArtichokeDirections:
1
Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp
2
Salt, 1/2 cup oil, and 2 cups water; set aside
3
Pulse anchovies and garlic in a food processor until finely chopped
4
Add mint and pulse until coarsely chopped
5
With the motor running, stream in remaining 1/2 cup oil; process until a coarse paste forms
6
Set pesto aside
7
Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves)
8
Using a serrated knife, cut off top 1" of artichokes and trim stem ends
9
Rub cut ends with lemon halves to prevent browning
10
Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon
11
Halve through stem and rub cut sides with more lemon
12
Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon
13
Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture
14
Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55–65 minutes
15
Transfer artichokes to a platter and tent with foil to keep warm
16
Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10–15 minutes
17
Taste and season with more salt if needed
18
Spoon over artichokes
19
Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp
20
Salt, 1/2 cup oil, and 2 cups water; set aside
21
Pulse anchovies and garlic in a food processor until finely chopped
22
Add mint and pulse until coarsely chopped
23
With the motor running, stream in remaining 1/2 cup oil; process until a coarse paste forms
24
Set pesto aside
25
Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves)
26
Using a serrated knife, cut off top 1" of artichokes and trim stem ends
27
Rub cut ends with lemon halves to prevent browning
28
Working with 1 artichoke at a time, use a paring knife or vegetable peeler to remove tough outer green layer from base and stem to reveal pale-green underneath; rub all over with lemon
29
Halve through stem and rub cut sides with more lemon
30
Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon
31
Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture
32
Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55–65 minutes
33
Transfer artichokes to a platter and tent with foil to keep warm
34
Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10–15 minutes
35
Taste and season with more salt if needed
36
Spoon over artichokes