April Bloomfield's Pot-Roasted Artichokes With White Wine
Updated Feb. 15, 2023
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼ cup extra-virgin olive oil
- 3½ pounds baby artichokes (about 18)
- 2medium garlic cloves, thinly sliced
- 1½ teaspoons Maldon or other flaky sea salt
- 1½ cups dry white wine, such as Sauvignon Blanc
- 1heaping tablespoon drained capers
- A five-finger pinch of mint leaves (preferably black mint), torn at the last minute (see note)
Nutritional analysis per serving (6 servings)
253 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 14 grams dietary fiber; 3 grams sugars; 9 grams protein; 754 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy pot (wide enough to hold the artichokes with room to spare) over medium-high heat until it just begins to smoke.
- Step 2
Stand the artichokes cut sides down in the oil, wait a minute, then reduce the heat to medium-low, sprinkle in the garlic and salt, and cook, without stirring, just until the garlic turns golden and smells toasty, about 3 minutes.
- Step 3
Pour in the wine, cover the pot and cook, without stirring, at a vigorous simmer until you can insert a sharp knife into the thick artichoke bottoms with barely any resistance, about 25 minutes. Five minutes or so before they’re fully tender, scatter on the capers and cover again.
- Step 4
Uncover, raise the heat to medium-high, and bring the liquid to a boil.
- Step 5
Cook until all the wine has evaporated (the bubbling sound will become a sizzle), about 3 minutes. Add the mint and keep cooking the artichokes in the oil (it’s OK if a few of them tip over), until the cut sides of the artichokes are deep golden brown, 3 to 5 minutes. Lower the heat if necessary to prevent the artichokes from getting too dark.
- Step 6
Arrange the artichokes prettily on a plate, and scoop the capers, oil and slightly crispy mint over top. Serve straightaway or at room temperature.
- A five-finger pinch is as much as you can grab with just the tips of all five fingers.
Private Notes
Comments
The video mentioned is somewhat misleading because it deals with large mature artichokes.
Small artichokes are easier to prep. Peel away the tough dark outer leaves. Cut across the top to remove the points of the leaves. Cut or peel away the stem. There is no need to worry about the choke...it hasn't formed yet in baby artichokes. Put cleaned artichokes quickly in lemon water to prevent
oxidation browning. Drain and dry before cooking. The "cut side" is where you cut across the top.
There's a direction missing in this recipe--how are the artichokes prepped? The recipe refers to "cut side down", but doesn't tell you how to cut them.
Hi Paige:
If you've never worked with artichokes before, be sure to use stainless rather than carbon steel knives to prevent blackening even quicker. Plunge them into lemon water asap. Your hands will have a blackish cast. Take those lemon rinds and rub your hands with them until the darkening disappears.
Randy's got it right. Cut off the tops until there are no sharp thorns. I happen to like the stems, and I just take a vegetable peeler and trim the outer layer of skin.
for me the article link was broken; here it is: https://www.nytimes.com/2015/05/21/t-magazine/april-bloomfield-vegetable-prep-video.html?searchResultPosition=1
Baby artichokes are not the same as artichoke hearts. It seems this recipe is using artichoke hearts, and what does it mean by cut side down? There is no direction to cut them in half. Should we?
Made these exactly as the recipe is written. Delicious!
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