Artichokes Braised in Tomato Sauce Recipe

Name: Artichokes Braised in Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds small artichokes (or more if using large ones; see Preparing Artichokes, page 213); 1 lemon for acidulated water; 1/4 cup extra-virgin olive oil, plus more for drizzling on the cooked artichokes; 8 garlic cloves, peeled and crushed; 1/2 teaspoon coarse sea salt or kosher salt, or to taste; 1/2 teaspoon peperoncino flakes, or to taste; 4 cups (or a 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 1 tablespoon fresh mint leaves, loosely packed; 2 tablespoons chopped fresh Italian parsley; A heavy-bottomed skillet or saute pan, 12-inch diameter or larger, with a cover

Servings: persons

3 pounds small artichokes (or more if using large ones; see Preparing Artichokes, page 213)
1 lemon for acidulated water
1/4 cup extra-virgin olive oil, plus more for drizzling on the cooked artichokes
8 garlic cloves, peeled and crushed
1/2 teaspoon coarse sea salt or kosher salt, or to taste
1/2 teaspoon peperoncino flakes, or to taste
4 cups (or a 35-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
1 tablespoon fresh mint leaves, loosely packed
2 tablespoons chopped fresh Italian parsley
A heavy-bottomed skillet or saute pan, 12-inch diameter or larger, with a cover

1
Trim the artichokes, and cut them into wedges about 2 inches wide; keep them in acidulated water (see Preparing Artichokes, page 213).
2
Pour the olive oil into the skillet, drop in the garlic cloves, and set over medium-high heat.
3
Cook 2 to 3 minutes, stirring occasionally.
4
When the garlic is just starting to color, lift the artichokes from the acidulated water and drop them into the skillet.
5
Cover the pan immediately, and let the artichokes steam in the moisture for a minute or two.
6
Lower the heat a bit, stir the artichokes, and season them with 1/4 teaspoon salt and the peperoncino.
7
Cover the skillet again, and cook the artichokes for about 5 minutes, then pour in the crushed tomatoes, stir well, cover once more, and raise the heat to bring the liquid to a boil.
8
Season with another 1/4 teaspoon salt; scatter in the mint leaves and 1 tablespoon of the chopped parsley.
9
Lower the heat to keep the tomatoes bubbling gently, cover the skillet, and let the artichokes cook, stirring occasionally, until thoroughly softenedtheir thickest leaves should be flat and floppy45 minutes or more.
10
Remove the cover and cook rapidly, reducing the sauce to half the original volume, so it coats the artichokes thickly.
11
Just before servingfrom the skillet, or a warm platter if you preferdrizzle over the artichokes a spoonful or two of olive oil and sprinkle with the remaining chopped parsley

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds small artichokes (or more if using large ones; see Preparing Artichokes, page 213), 1 lemon for acidulated water, 1/4 cup extra-virgin olive oil, plus more for drizzling on the cooked artichokes, 8 garlic cloves, peeled and crushed, and more.

Yes, Artichokes Braised in Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichokes Braised in Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions