Braised Artichokes

1. 1

   Trim stem, leaving 1-inch intact on large artichokes, 1/2 on tiny ones.

2. 2

   Cut off the prickily top third of the artichokes.

3. 3

   Peel away the dark green leaves, stopping when you reach the pale, light green leaves.

4. 4

   Use a vegetable peeler or paring knife to trim any remaining dark green bumps on the stems.

5. 5

   Cut the artichokes in half vertically.

6. 6

   For large artichokes, cut into quarters or eighths.

7. 7

   Using a teaspoon, scoop out the fuzzy choke.

8. 8

   You don't need to dechoke the tiny ones if you're using those.

9. 9

   Heat the oil in a large pot over medium heat.

10. 10

    Add prepared artichokes, one cut side down.

11. 11

    Cook, turning now and then, until nicely browned, about 7 minutes.

12. 12

    Reduce heat to medium-low.

13. 13

    Add garlic, mint and 1/2 teaspoons salt.

14. 14

    Cover and cook 2 minutes.

15. 15

    Add wine, cover and continue cooking until beautifully caramelized and meltingly tender, about 20 minutes.

16. 16

    Spritz with lemon juice; sprinkle with coarse salt.

17. 17

    Tumble artichokes and their cooking sauce onto a serving platter as an appetizer, or over pasta as a main dish.

18. 18

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.