Roman-Style Artichokes

Name: Roman-Style Artichokes
Prep time: 30 min
Total time: 75 min
Ingredients: 1 lemon; 6 artichokes (8 to 10 ounces each); 0.5 cup dry white wine; 0.25 cup extra-virgin olive oil, plus more for drizzling; 0.5 cup water; 1 teaspoon coarse salt; 0.25 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

3.6

(29)

1 Review

By

Martha Stewart Editors

Updated on May 25, 2017

Prep Time:

30 mins

Total Time:

1 hrs 15 mins

Servings:

6

Artichokes are bathed in olive oil, white wine, red-pepper-flakes, garlic, and fresh herbs and braised until tender in this classic Roman dish.

Ingredients

1 lemon
6 artichokes (8 to 10 ounces each)
½ cup dry white wine
¼ cup extra-virgin olive oil, plus more for drizzling
½ cup water
1 teaspoon coarse salt
¼ 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

Directions

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.
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.