Roman-Style Artichokes

Photo: Chris Court
Prep Time:
30 mins
Total Time:
1 hrs 15 mins

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


  • 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


  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. 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.

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