Golden Braised Artichokes With Garlic & Mint
One of my favorite things about spring in Italy is the availability of artichokes at our local markets. We can buy them in a variety of sizes and types (see my article The Mysteries of The Artichoke Unveiled), and all are fresh and delicious when properly prepared. Cleaning fresh artichokes may intimidate you at the beginning, but once you’ve done it once, you really begin to feel exactly how much needs to be removed. You can see my tutorial on How To Clean An Artichoke Step by Step for more information on cleaning these delicious plants from the thistle family. Although I like my artichokes fried, steamed, or breaded & baked, one of my favorite ways to cook artichokes is to brown them, then quickly braise them in a little white wine and lemon juice. I feel this method of preparation really brings out the true flavor of the artichoke, and they are delicious dressed with a little olive oil, garlic, and mint.
Deborah Mele 2012
Golden Braised Artichokes With Mint & Garlic
An easy, delicious way to cook fresh artichokes when in season.
- 12 Medium Artichokes, Trimmed, Cleaned, & Cut In Half (See How To Clean An Artichoke)
- 6 Tablespoons Olive Oil
- 1 Cup Dry White Wine
- 1 Tablespoon Lemon Juice
- 4 Garlic Cloves, Peeled & Minced
- 1/3 Cup Chopped Fresh Mint
- 1/3 Cup Chopped Fresh Parsley
- Sea Salt & Black Pepper
- Extra Virgin Olive Oil
- 1 Tablespoon Lemon Juice
- In a heavy skillet, heat three tablespoons of the olive oil, and once hot, cook half the artichokes cut side down over medium high heat until golden brown, about 4 minutes.
- Turn the artichokes and brown the other side in the same manner.
- Take the first batch of artichokes out of the pan and place on a plate and brown the rest of the artichokes on both sides, the same way you did the first half, with the other three tablespoons of olive oil.
- Once the second batch is golden brown, add the garlic and cook just a minute or two until fragrant.
- Add all of the artichokes to the skillet along with the cup of white wine, the lemon juice, salt and pepper.
- Bring to a boil, then lower the heat to a simmer, cover the pan and cook until the artichokes are fork tender, about 20 mins.
- Uncover the pan, add the parsley and mint and cook over medium high heat for a minute or two to evaporate any remaining liquid.
- Place the artichokes in a bowl and dress with a drizzle of good quality extra virgin olive oil, a splash of lemon juice and a little sea salt and black pepper.
- Serve warm or at room temperature.
Nutrition Information:Yield: 6 Serving Size: 2 artichokes
Amount Per Serving: Calories: 304Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 199mgCarbohydrates: 31gFiber: 14gSugar: 3gProtein: 7g
How I wish I had this recipe this past Sunday. I made roasted artichokes that were really delicious, but I’m sure this method of cooking them would even better. Using the mint and garlic together sounds amazing! I’ll definitely give it a go this weekend. Thanks for all your inspired lessons.
Deb, do you think frozen can be substituted here? I Adore artichokes & always have the frozen on hand. This looks amazing!!!
Fran, fresh is always better, but frozen would be the next best thing!
I am Sicilian and artichokes are very popular. I like this recipes a lot but one of my faourite way to eat them is “alla brace” that means on the barbecue.
I love artichokes too! How do you make them on the barbecue?
Made these this past weekend for a brunch I was hosting. They were easy to make and were a big hit. I’ll be making them again in the very near future.