Braised Artichokes with Tomatoes and Mint
Tender artichokes braised in a flavorful sauce of San Marzano tomatoes, white wine, and aromatics, finished with a bright anchovy-mint pesto. This Mediterranean-inspired dish combines the earthiness of artichokes with the freshness of mint and depth of anchovies.
Ingredients
- •1 can whole peeled tomatoes
- •1½ cups dry white wine
- •½ teaspoon crushed red pepper flakes
- •2 teaspoons kosher salt
- •1 cup olive oil
- •12 fillets anchovy fillets
- •8 cloves garlic
- •1 cup mint leaves
- •6 medium artichokes
- •2 whole lemons
- •
Cooking Instructions
- 1.
Place tomatoes in a large Dutch oven or other heavy pot, crushing with your hands; add wine, red pepper flakes, 2 tsp. salt, 1/2 cup oil, and 2 cups water; set aside.
5 min
- 2.
Pulse anchovies and garlic in a food processor until finely chopped. Add mint and pulse until coarsely chopped. With the motor running, stream in remaining 1/2 cup oil; process until a coarse paste forms. Set pesto aside.
10 min
- 3.
Remove several layers of dark-green outer leaves from artichokes (keep going until you get to the tender light-green leaves). Using a serrated knife, cut off top 1" of artichokes and trim stem ends. Rub cut ends with lemon halves to prevent browning. 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. Halve through stem and rub cut sides with more lemon. Use a spoon to scoop out choke, then pull out spiky inner leaves; rub insides with lemon. Rub reserved pesto all over artichoke halves and place artichokes in a single layer inside reserved pot, submerging in tomato mixture.
25 min
- 4.
Bring to a simmer over medium-low and cook, turning artichokes occasionally, until hearts are fork-tender, 55-65 minutes. Transfer artichokes to a platter and tent with foil to keep warm.
65 min
- 5.
Increase heat to medium, bring sauce to a boil, and cook until slightly thickened, 10-15 minutes. Taste and season with more salt if needed. Spoon over artichokes.
15 min
