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Roman-Style Artichokes

  • prep: 30 mins
    total time: 1 hour 15 mins
  • servings: 6
Photography: chris court


  • 1 lemon
  • 6 artichokes (8 to 10 ounces each)
  • 1/2 cup dry white wine
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 cup water
  • 1 teaspoon coarse salt
  • 1/4 teaspoon red-pepper flakes, plus more for sprinkling
  • 2 tablespoons minced garlic (from about 5 cloves)
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh mint leaves


  1. Step 1

    Preheat oven to 350 degrees. Halve lemon and squeeze juice into a large bowl of cold water; add squeezed lemon halves to bowl. Working with 1 artichoke at a time, peel tough outer leaves and trim 1 inch from top. Trim fibrous green skin from heart and stem. Halve each artichoke lengthwise, scrape fuzzy choke from heart with a spoon, and transfer to lemon water.

  2. Step 2

    Drain artichokes and place, cut side up, in a wide, shallow ovenproof pot. Pour wine, oil, and water over artichokes and sprinkle with salt, red-pepper flakes, garlic, and herbs. Bring to a boil over high heat. Cover, transfer to oven, and braise until artichokes are tender, about 45 minutes. Drizzle with oil, sprinkle with red-pepper flakes, and serve with pan juices.

Martha Stewart Living, March 2013