Braised Artichokes

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 10 medium artichokes (see note in description above)
• 1/2 cup extra virgin olive oil
• 6 garlic cloves, chopped
• 4 sprigs fresh mint, leaves chopped
• coarse salt
• 1/2 dry white
• 1 lemon, quartered
• 1/2 lb medium pasta, such as penne, cooked (optional)

Recipe

• 1 trim stem, leaving 1-inch intact on large artichokes, 1/2 on tiny ones. cut off the prickily top third of the artichokes. peel away the dark green leaves, stopping when you reach the pale, light green leaves. use a vegetable peeler or paring knife to trim any remaining dark green bumps on the stems. cut the artichokes in half vertically. for large artichokes, cut into quarters or eighths. using a teaspoon, scoop out the fuzzy choke. you don't need to dechoke the tiny ones if you're using those.
• 2 heat the oil in a large pot over medium heat. add prepared artichokes, one cut side down. cook, turning now and then, until nicely browned, about 7 minutes.
• 3 reduce heat to medium-low. add garlic, mint and 1/2 teaspoons salt. cover and cook 2 minutes. add , cover and continue cooking until beautifully caramelized and meltingly tender, about 20 minutes. spritz with lemon juice; sprinkle with coarse salt.
• 4 tumble artichokes and their cooking sauce a serving platter as an appetizer, or over pasta as a main dish. serve hot or at room temperature.