Trimming tender baby artichokes is simple. As you go, transfer them to lemon water to keep them from turning brown.
Ingredients
Makes 6 servings
Step 1
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.
Step 2
Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Serve artichokes warm or room temperature, drizzled with pan juices.
Step 7
DO AHEAD:Artichokes can be made 2 hours ahead. Let stand at room temperature.
Leave a Review
Reviews (4)
Back to TopWe served these with lamb chops and really enjoyed them
MEM
Dallas, TX
4/6/2023
I didn't care for this dish at all. Artichokes are a favorite in my house, and we look forward to spring and the availability of good artichokes again. I was excited to try this recipe, but none of us enjoyed it. The wine and capers gave the artichokes an unpleasantly bitter flavor for some reason and the mint overwhelmed the unique flavor of the artichokes. Like another reviewer, I'll go back to my old standby recipes.
nightfall
Baltimore, MD
4/8/2017
Looking for a new way to make our favorite vegetable, I followed this recipe to a tea. The wine and capers made these young sweet artichokes bitter and the cook time, which was far too short, left the chokes unedible. I will continue to make artichokes like I have for the past 40 years
Anonymous
nj
3/25/2016
This was quite good. I love artichokes and anything I can do to make them more tender and bring out the flavor appeals to me. I could not get baby artichokes, so instead I used 4 full-sized ones. I split them in half and scooped out the chokes. I used a bit more wine and cooked them longer. Very good.
Schoharie
4/8/2015
These are very time consuming to prepare, but well worth the effort.
chefpatti
venice, fl
8/16/2014
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